Secret Peanut Butter Cup Pie Food

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

PEANUT BUTTER CUP PIE

Steps:

• Beat cream cheese and 1/2 cup peanut butter in medium bowl until blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
• 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.
• 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.

NO BAKE PEANUT BUTTER CUP PIE

Steps:

• Beat cream cheese until smooth using a hand mixer. Mix in granulated sugar and peanut butter, then mix in vanilla, beating until smooth and no lumps remain. Fold in the whipped topping, then stir in 1 1/2 cups of the chopped peanut butter cups.
• Place filling in prepared pie crust. Sprinkle with remaining chopped peanut butter cups and drizzle with hot fudge ice cream topping. Chill at least 4 hours before cutting and serving.
• Pie lasts up to 3 days in the refrigerator or you can freeze it for up to one month.

PEANUT BUTTER CUP PIE

Steps:

• Beat cream cheese and 1/2 cup peanut butter until well blended.
• Add milk and pudding mix; beat 2 minutes.
• Whisk in 1 cup Cool Whip.
• Spoon into crust.
• Refrigerate until ready to use.
• Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 1.5 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
• Cool completely.
• Spread chocolate mixture over pudding layer in crust.
• Microwave remaining peanut butter in small microwaveable bowl 30 seconds; stir.
• Drizzle over pie.
• Refrigerate 4 hours or until firm.