Putting peanut butter cups into any dessert is heaven for me. I remember my dad brining home peanut butter cups during Easter time when I was a child. They came in the yellow package. Ever since, I am a Big, Big fan of these. With this chocolate pie? Oh My.
Chocolate Peanut Butter Cup Pie
Ingredients
- 1-1/2 Cups cold milk
- 1 Pkg instant chocolate pudding mix (3.9 ounces)
- 1 Cup peanut butter cups chopped
- 2 TBS peanut butter cups chopped, divided
- 1 Carton cool whip topping thawed (8 ounces)
- 1 premade chocolate crumb crust (8 or 9 inches)
Instructions
- In a large bowl, whisk together the milk and pudding mix for 2 minutes. Let sit for 2 minutes or until soft set.
- Fold in 1 cup of chopped peanut butter cups.
- Fold in cool whip.
- Spoon into crust.
- Add reserved 2 TBS of chopped peanut butter cups.
- Cover and freeze for 6 hours or overnight.
- Remove from freezer for 5-10 minutes and then slice and serve.
- Enjoy.