Peanut Butter Pie (w/Dark Chocolate Icing)
The pudding mixture can also be served as a pudding, with the frosting drizzled over it. Yummy!
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- regular or chocolate graham cracker pie crusts
- large box vanilla instant pudding
- 2 1/2 c
- 1 c
- creamy peanut butter
- 1 c
- whipped topping
- 1 can(s)
- dark chocolate frosting
- regular size chocolate peanut butter cups (cut or broken into pieces)
2Combine pudding mix and milk in large bowl. Use wire whisk to blend well. Let stand for a few minutes to set up.
3Whisk in peanut butter and blend well.
4Stir whipped topping into peanut butter pudding. Use large spoon to blend evenly.
5Spoon 1/2 pudding mixture into each pie crust.
6Take top and silver liner cover off of frosting tub. Microwave frosting (in tub) for 60 seconds. (Depending on microwave heating, tub could be warm. Handle with care!)
7Pour 1/2 of frosting over each pie. Slant pie to cover completely with frosting. (Be careful not to use knife or spoon to spread frosting unless you want a marble effect.)
9Refrigerate several hours before serving.