COMBINE crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Carefully spread 1/4 cup fudge topping onto bottom of crust. Freeze 10 min.
MIX peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mix; beat 2 min. Stir in 1 cup Cool Whip; spread over fudge topping layer in crust. Cover with remaining Cool Whip.
REFRIGERATE 3 hours or until firm. Drizzle with remaining fudge topping just before serving.
Originally Submitted
7/29/2010
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You can add this Chocolate-Peanut Butter Cream Pie recipe to your own private DesktopCookbook.