Simple Way to Prepare Ultimate Easy Peanut Butter-Chocolate Chip Pie

Hello everybody, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Easy Peanut Butter-Chocolate Chip Pie. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy Peanut Butter-Chocolate Chip Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Peanut Butter-Chocolate Chip Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy Peanut Butter-Chocolate Chip Pie is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Easy Peanut Butter-Chocolate Chip Pie estimated approx 20 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Easy Peanut Butter-Chocolate Chip Pie using 7 ingredients and 7 steps. Here is how you cook that.

Kraft food and family magazine

Ingredients and spices that need to be Take to make Easy Peanut Butter-Chocolate Chip Pie:

1. 1 pkg.(16.5oz.) refrigerated chocolate chip cookie dough ( divided)
2. 1 packages (3.4oz) jello vanilla flavor instant pudding
3. 1 cup cold milk
4. 1/3 cup planters creamy peanut butter , divided ( I used jiff)
5. 1 1/2 cup thawed cool whip topping
6. 1 oz bakers semi-sweet chocolate
7. 2 tbsp cocktail peanuts ( chopped)

Instructions to make to make Easy Peanut Butter-Chocolate Chip Pie

1. Heat oven to 350°
2. Use lightly floured hands to press cookie 3/4 of the dough into bottom Of tart pan with removable bottom ( I used a 9" pie plate)
3. Bake 12 to 15 min. Or until golden brown. Cool completely. Meanwhile roll remaining cookie dough into 6 (1 and 1/2" balls) place 2" apart. Bake 10 to 12 min.or until golden brown.
4. Beat pudding mix and milk with whisk 2 min. ( pudding will be thick) Add 1/4 cup peanut butter.mix well.
5. Stir in 1/2 cup cool whip. Spread onto bottom of crust .Top with remaining 1 cup cool whip spreading to within 1" of edge.Refrigerate 2 hours. Or until firm.
6. Remove rim of pan carefully. Cut each cookie in half. Insert sides down into top. ( I cut mine while a little warm) of pie. Microwave remaining peanut butter on High 45 sec.or until melted. Stir. Melt chocolate as directed on pkg. Drizzle p.butter then chocolate over pie, sprinkle with nuts. ( If you use a pie plate you could let in in, i took mine out) ..

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