1 cup plus 2 tbsp coarsely chopped peanut butter cups, divided
1 carton (8 oz) frozen whipped topping, thawed
1 chocolate crumb crust (8 or 9 inches)
Instructions
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.
Originally Submitted
1/27/2013
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