Wednesday, February 8, 2012

Chocolate Peanut Butter Cream Pie

Mountain Mama’s Chocolate Peanut Butter Cream Pie

8” prepared graham cracker pie crust
4 oz. cream cheese (softened to room temperature)
2 heaping tablespoons sugar
¼ cup creamy peanut butter
1 small box instant chocolate pudding mix
1 cup milk
1 - 16 oz. tub whipped topping
4 peanut butter cups (one king size pack) cut into small pieces.

Beat cream cheese, sugar and peanut butter until smooth.  Beat in ¼ tub of the whipped topping (no need to be exact, just eyeball it).  Spread evenly in graham cracker pie crust.  Beat together chocolate pudding mix and milk until well blended.  Fold in ¼ tub whipped topping.  Spread evenly on top of the peanut butter/cream cheese layer.  Top with the remaining ½ tub of whipped topping.  Sprinkle pie with peanut butter cup pieces.  Refrigerate all day or over night before serving.  In a pinch you may put the pie in the freezer for a couple of hours.  Enjoy!

To “lighten up” this pie, you may use skim milk and sugar free instant chocolate pudding mix.

 Creamy goodness ... Oh, so yummy!

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