Peanut Butter Cup Pie


  • 3/4 cup hot fudge dessert topping, divided
  • 1 (6 ounce) Graham cracker crumb crust
  • 1 (8 ounce) container frozen whipped topping, thawed, divided
  • 1 1/4 cups cold milk
  • 1/2 cup creamy peanut butter
  • 2 small boxes vanilla flavor instant pudding mix


  1. Spoon 1/2 cup of the fudge topping into bottom of crust. Gently top with 1/2 of the whipped topping; place in freezer 10 minutes.
  2. Pour milk into large bowl; stir in peanut butter with wire whisk until well blended. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.)
  3. Gently stir in remaining whipped topping. Spoon over layers in crust.
  4. Refrigerate for 3 hours or until set.
  5. Drizzle with remaining fudge topping just before serving.

Serves 8.

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