Day 16 - Peanut Butter Cup Pie

 

Peanut Butter Cup Pie – Kraft What’s Cooking

1 ¼ c Oreo baking crumbs
¼ c melted butter
250g Philadelphia brick cream cheese, softened
½ c + 1 tbsp Kraft Smooth Peanut butter, divided
1 c cold milk
1 pkg . (4-serving size) Jell-o Vanilla Instant Pudding
2 c thawed Cool Whip Whipped Topping, divided
3 squares Baker’s Semi-Sweet Chocolate

    Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 ½- 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Critique

Allan - Very smooth center. The top was sort of like a skin of chocolate....this was an awesome pie. Definitely a repeater...

Nancy - Creamy, light, with a nice chocolate top coat.....I really liked that.

Hannah -

Samuel - It's really good. One of the few he finished....LOL

Josiah -

Note : OK....so the pie greed has come out like a wild fire ablaze in a old forest of dead birches....not a good scene after dinner. We need to change the way we do this or, take a break. I have to admit I lost it a bit...frustrated. We'll have to work this.....