Peanut Butter Cup Pie

Kathleen Morris


My husband loves Reese's Peanut Butter Cups, so this was a very attractive recipe to me when I saw it in the Kraft Recipes - and it's so very simple.


★★★★★ 2 votes

8 - 10
20 Min
20 Min


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  • 8 oz
    cream cheese, softened
  • 1/2 c
    peanut butter, creamy
  • 1 Tbsp
    peanut butter, creamy
  • 1 pkg
    3.4 oz vanilla flavor instant pudding
  • 2 1/2 c
    thawed cool whip topping
  • 1
    oreo pie crust
  • 3
    squares bakers semi-sweet chocolate

How to Make Peanut Butter Cup Pie


  1. BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
  2. MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely
  3. SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm
  4. ***HEALTHIER VERSION: Save 60 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with Neufchatel Cheese, fat-free milk, Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping***

Printable Recipe Card

About Peanut Butter Cup Pie

Course/Dish: Pies, Chocolate

Show 3 Comments & Reviews

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