
Peanut Butter Cup Pie
Total Time
Prep: 25 min. + freezing
Yield
8 servings
I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. —Tammy Casaletto, Goshen, Indiana
Ingredients
- 1-1/2 cups cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 chocolate crumb crust (9 inches)
Directions
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
- Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
Nutrition Facts
1 piece: 374 calories, 18g fat (9g saturated fat), 7mg cholesterol, 396mg sodium, 47g carbohydrate (31g sugars, 2g fiber), 5g protein.
I can put this pie together in 10 minutes and just pull it out of the freezer when we're ready for a scrumptious dessert. Feel free to substitute different flavors of pudding mix and candy bars, such as butterscotch pudding and Butterfinger candy bars. —Tammy Casaletto, Goshen, Indiana
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC