In am mixing bowl, beat pudding mix and milk on low speed until combined; beat for 2 minutes on high. Pour into crust. Chill for 20 minutes or until filling is thickened. Cover with the whipped topping. Sprinkle peanut butter cups on top. Chill. 6-8 servings.
By Robin from Washington, IA
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Mix crumbs and melted butter and press into 9 inch pie plate. Bake 10-12 minutes, cool.
Beat chocolate pudding with 1 cup milk, whisk 2 minutes. Spread onto bottom of crust.
Add one cup milk to cream cheese in large bowl with mixer. Add dry vanilla pudding, beat 2 minutes. Add peanut butter to vanilla mixture, beat until well blended. Stir in one cup whipped topping. Spread over chocolate pudding layer. Spoon remaining whipped topping over center of pie. Refrigerate at least 3 hours.
To make decorative chocolate leaves. Gather leaves from a non-poisonous tree, wash and pat dry. Melt chocolate chips in one bowl, white chocolate in the other. Paint back side of leaves with each. Then begin mixing small amount of chocolate into white mixture to obtain various colors of chocolate. Refrigerate for an hour, peal off leaves and place on pie.
By 1Marilyn from Colfax, LA
Prepare pudding with milk as directed on package. Divide into halves in 2 small bowls adding chocolate chips to one half and peanut butter to the other. Spoon chocolate mixture into crust, then carefully top with peanut butter mixture on top of chocolate. Chill 30 minutes then top with whipped cream and chopped peanut butter cups. Store in refrigerator. Boy is this yummy! And so easy!
By Carol from Landisville, PA