Ingredients
crust:
6 cups Peanut Butter Cap'n Crunch cereal
6 Tablespoons butter
2 Tablespoons creamy peanut butter
filling:
1 large box (6 serving size) cook and serve chocolate pudding & pie filling mix
3 cups milk
3 Tablespoons creamy peanut butter
topping:
2 Tablespoons creamy peanut butter
Any garnishes you like: whipped cream, chocolate or peanut butter chips, Reese's peanut butter cups, chocolate syrup, etc...
Directions
1. Heat oven to 350 degrees F. Place cereal in a gallon sized resealable plastic bag. Seal bag and crush with rolling pin.
2. In an ungreased 9-inch deep dish microwaveable pie plate, add butter and 2 Tablespoons of peanut butter. Microwave on high for 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10-15 minutes or until edges start to brown. Cool 10 minutes, then place in freezer.
3. Make pudding mix as directed on box for pie filling, except after cooling for 5 minutes, add 3 Tablespoons of peanut butter. Stir a few times until it is melted and marbled throughout. Pour into cool crust.
4. In small microwaveable dish, microwave the remaining 2 Tablespoons of peanut butter uncovered for 30 seconds on high. Drizzle over pie. Refrigerate at least 3 hrs. but no longer than 24 hrs. until filling is set.
Tips: Use a regular table fork to do all the mixing in the pie plate.
Adapted from Betty Crocker
Printed from mybiscuitsareburning.blogspot.com