Double Layer Chocolate Peanut Butter Pie
1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk
4 peanut butter cups, cut into 1/2 inch pieces
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping.
Spread mixture on bottom of pie crust.
In a second bowl, stir pudding mix with 2 cups milk until thick.
Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
Scatter peanut butter cups over top of pie.
Cover and refrigerate for 4 hours.
Pairs Well With
WARNING: This is VERY rich. It tastes really good, but just a sliver will go a long way! (allrecipes.com)