Peanut Butter Chocolate Pie


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This tastes just like peanut butter cups!

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Serving Size / Yield

8-10 servings


  • 1 graham cracker crust, baked
  • one 3-oz. package instant chocolate pudding
  • 1 1/2 C. cold milk
  • one 8-oz. package cream cheese, softened
  • 2/3 C. sugar
  • 1/2 C. peanut butter
  • 8 oz. frozen whipped topping, thawed and divided

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Mix pudding with cold milk and beat.  Pour into crust.  Chill.  Beat together cream cheese, sugar, and peanut butter until light.  Fold in half of whipped topping.  Spread over the pudding layer.  Cover with remaining whipped topping. Chill until firm.

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