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Tuesday, June 2, 2015

Peanut Butter Cup Freezer Pie

Photos courtesy of The Cooking Corner.
    Chocolate pies are always good, but those mixed with peanut butter cups are even better. It's just a perfect flavor combination. Adding some whipped topping to the chocolate is another way to make a pudding pie light and creamy. 
    This pie has all of those qualities. It has a light chocolate flavor with just a hint of peanut butter crunches and the texture is smooth and creamy with an occasional morsel of peanut butter. Adjust the amount of chocolate and peanut butter flavors to your liking. Because my hubby was raised by the queen of chocolate sweets, he says, "More."

Peanut Butter Cup Freezer Pie
1 chocolate cookie pie crust

1 small box of instant chocolate pudding

1 small box of instant vanilla pudding

1-1/2 cups of milk

1-8 oz. tub of whipped topping

Reese’s Peanut Butter Cups (15 regular sized candy pieces or 30 mini pieces) adjust as needed


In a large bowl, mix the pudding and the milk with an electric mixer. The mixture will be thick.

Fold in the whipped topping. 

Chop candy pieces into small bits, leaving some for topping.

Fold the chopped candy into the pudding mix. 

Pour into the chocolate pie crust. Top with more chopped peanut butter cups. 

Store in the freezer until about 30 minutes before serving.


Note - The recipe that this was based on called for 1 large box of instant chocolate pudding. However, I did not notice this until after I had gone shopping. Therefore I used what was on hand, 1 box chocolate and 1 box vanilla. This makes for a very light chocolate pie, which is not a bad thing.

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