Peanut Butter Cream Pie

Peanut Butter Cream Pie

Ingredients:

Filling:

• 1 cup hot fudge sauce
• 1 cup creamy peanut butter
• 1 cup cold milk
• 1 package (3.4 oz) vanilla flavor instant pudding mix
• 1 1/2 cups Cool Whip
• 1/2 cup mini Reese’s peanut butter cups, chopped
Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini Reese’s peanut butter cups, for garnish

Graham Cracker Crust:

• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 6 tablespoons melted butter

Directions:

14. Prepare the Crust: Combine crushed graham crackers, sugar, and melted butter. Press mixture firmly into a pie plate and bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
15. Layer the Chocolate: Spread hot fudge sauce onto the cooled crust and freeze to set.
16. Make the Filling: In a mixing bowl, beat peanut butter and milk until smooth. Add instant pudding mixes and beat until well combined. Fold in Cool Whip and chopped peanut butter cups.
17. Assemble the Pie: Spoon peanut butter filling over the chilled chocolate layer and refrigerate for at least 15 minutes.
18. Whip the Cream: In a separate bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
19. Top and Garnish: Spread whipped cream over the set peanut butter layer and garnish with mini Reese’s peanut butter cups.
20. Chill and Serve: Refrigerate the pie for at least 3 hours before serving. Enjoy!

Prep Time: 20 minutes | Total Time: 4 hours 10 minutes (includes chilling) | Servings: 10