Mile-High Peanut Butter Pie
(Courtesy of Kraft®)
Ingredients:
35 vanilla wafers. finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg (3.0 ounce) Jell-O® Chocolate Instant Pudding
2 cups cold milk, divided
4 ounce (1/2 of 8 ounce pkg) Philadelphia® Cream Cheese, softened
1 pkg (3.4 ounce) Jell-O® Vanilla Flavor Instant Pudding
1/2 cup Planters® Creamy Peanut Butter, divided
2 cup Cool Whip® topping, cooled and divided
1/2 ounce Baker's® Semi-Sweet Chocolate
Directions:
Heat oven to 375
Mix wafers crumbs and butter until blended
Press onto bottom and up side of 9-inch pie plate
Bake 10 minutes
Let cool
Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes (Pudding will be thick)
Spread onto bottom of crust
Gradually add remaining milk to cream cheese in a large bowl with mixer until blended
Add vanilla pudding mix
Beat 2 minutes
Reserve 1 Tbspn peanut butter
Add remaining to vanilla pudding mixture
Beat until blended
Stir in 1 cup Cool Whip®
Spread over chocolate pudding layer to within 1 inch of edge
Spoon remaining Cool Whip® onto center of the pie
Refrigerate 3 hours
When ready to serve, microwave remaining peanut butter in microwavable bowl on HIGH for about 15 seconds or until melted
Melt chocolate as directed on package
Drizzle peanut butter and chocolate over pie
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