Peanut Butter Cup Pie
(from Kraft Food & Family)
8 oz. Softened cream cheese
½ cup + 1 tablespoon creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
2 ½ c. thawed whipped topping, divided
6 oz. Oreo cookie pie crust
3 squares semi-sweet chocolate
Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup whipped topping; spoon mixture into crust and refrigerate until ready to use. Microwave remaining whipped topping and chocolate in microwaveable bowl on high 1 ½ to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small cup or bowl 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.
