Chocolate-Peanut Butter Pie

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