Double Layer Chocolate PB Pie |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
4 ounces packages cream cheese, softened 1 tablespoon white sugar 1 tablespoon cold milk 1 cup peanut butter 1 (8 ounce) containers frozen whipped topping, thawed 1 9-inch graham cracker crusts 2 (4 ounce) packages instant chocolate pudding mix 2 cups cold milk 4 peanut butter cups, cut into 1/2 inch pieces Directions
In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
Gently stir in 1 1/2 cups of whipped topping.
Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick.
Immediately stir in remaining whipped topping.
Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie.
Cover and refrigerate for 4 hours.
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