Peanut Butter Cup Pie
Ingredients:
- cream cheese, softened - 8 ounces
- creamy peanut butter, divided - 1/2 cup plus 2 T
- cold milk - 1 cup
- vanilla instant pudding - 3.4 ounce box
- Cool Whip, thawed, divided - 2 1/2 cups
- Oreo pie crust, store purchased or prepare your own - 1
- semi sweet chocolate - 3 ounces
Instructions:
In a bowl, beat cream cheese and 1/2 c peanut butter until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 c Cool Whip; spread evenly into crust. Place in refrigerator.
Melt together Cool Whip and chocolate stir until completely melted and mixture is smooth; cool completely. Spread chocolate mixture over pudding layer in crust. Melt 2 T peanut butter; drizzle over the chocolate. Place in refrigerator for 4 hours or until firm. If desired garnish with peanut butter cups.
