World's Largest Peanut Butter Cup recipe
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Ingredients
- 1 single 9-inch pie crust 1 (8 ounce) package cream cheese, softened ⅓ cup creamy peanut butter 1 cup confectioners' sugar 1 cup whipped topping (such as Cool Whip®) 1 (3.4 ounce) package instant French vanilla pudding mix 1 (3.9 ounce) package instant chocolate pudding mix 2 ½ cups milk 1 cup whipped topping (such as Cool Whip®), or more as needed 3 (2 ounce) bars milk chocolate candy bar, shaved ¼ cup crushed peanuts, or as needed
Nutrition Info
- 660.1 caloriescarbohydrate: 73 gcholesterol: 42.1 mgfat: 37.7 gfiber: 2.8 gprotein: 11.1 gsaturatedFat: 18.6 gservingSize: -sodium: 706.3 mgsugar: 53.8 gtransFat: : -unsaturatedFat: : -
Directions World's Largest Peanut Butter Cup
Directions
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Preheat an oven to 450 degrees F (230 degrees C).
Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork.
Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
Beat cream cheese, peanut butter, and confectioners' sugar together in a bowl until smooth. Fold 1 cup whipped topping into cream cheese mixture. Spread into cooled pie crust. Chill in refrigerator until set, 1 hour.
Mix vanilla pudding mix and chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes, spread over cream cheese mixture in pie crust. Spread 1 cup whipped topping over the pie. Sprinkle with shaved chocolate and peanuts. Chill in refrigerator before serving, about 1 hour.