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Peanut Butter-Fudge Pie

15 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/4 cups)
3 Tbsp. butter, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1/4 cup plus 2 Tbsp. creamy peanut butter, divided
1-1/2 cups thawed COOL WHIP Whipped Topping


Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package. Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP. Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.

Source: www.kraftrecipes.com