“This peanut butter and chocolate pie uses two kinds of pudding.” - by Carl
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Combine vanilla pudding mix with 2 cups milk; prepare according to package directions. As pudding heats up, add peanut butter. Stir constantly until peanut butter is melted and mixture is smooth and thickened. Pour mixture into pie crust.
- Mix chocolate pudding mix and 2 cups milk according to package directions. Allow to set up 5 minutes, then pour over peanut butter pudding layer. Chill several hours before serving. Garnish with whipped topping if desired.
Nutrition
Amount Per Serving (8 total)
- Calories
- 597 cal
- 30%
- Fat
- 38.8 g
- 60%
- Carbs
- 48.6 g
- 16%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"THIS WAS FANTASTIC! I made it with fat free coolwhip and sugar free pudding and it was great...." See more"
RUNNING
"This pie was easy to make and a big hit with my family. I recommend adding chopped peanut butter cups to the whipped topping...." See more"
RUBES1
"Well, I did adjust this just a little. Instead of using a plain old pie crust, I used a basic peanut butter cookie recipe and used it as a crust. I baked the crust in a 9 x 9" glass dish. Then poured ..." See morein the pudding mixes. I also added some peanut butter to the chocolate batter and then swirled the two together to make a marble like topping. Then I sprinkled the top with crushed peanuts. Mine came out a bit watery, so I put it in the freezer for a couple hours. Wow! It came out like an amazing ice cream cake. I think next time though, if I want to make it w/o freezing it, I would simply stir in a pack of plain gelatin. I skipped the whipped topping."
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