Easy Peanut Butter Cookie Fudge Pie

Name: Easy Peanut Butter Cookie Fudge Pie
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters crunchy peanut butter; 1 egg; 111 grams pkg. JELL-O Chocolate Flavor Instant Pudding; 237 milliliters JET-PUFFED Miniature Marshmallows; 237 milliliters milk, divided; 1 Tbsp finely chopped PLANTERS COCKTAIL Peanuts, divided; 142 grams BAKERS Semi-Sweet Chocolate, divided; 237 milliliters sugar; 473 milliliters thawed COOL WHIP Whipped Topping, divided

One serving contains 437 calories, 10g of protein, and 22g of fat. If 83 cents per serving falls in your budget, Easy Peanut Butter Cookie Fudge Pie might be an amazing gluten free recipe to try. This recipe serves 10. If you have milk, cool whip whipped topping, jell-o chocolate flavor instant pudding, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Spray 9-inch pie plate with cooking spray.

Ingredients you will need

Cooking Spray

Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge.

Bake 14 to 15 min. or until golden brown. Cool.

Equipment you will use

Oven

Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred.

Ingredients you will need

Marshmallows

Chocolate

Milk

Equipment you will use

Microwave

Bowl

Pour into crust. Refrigerate 10 min.

Ingredients you will need

Crust

Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.

Ingredients you will need

Crust

Milk

Equipment you will use

Whisk

Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag.

Ingredients you will need

Chocolate

Equipment you will use

Baking Sheet

Ziploc Bags

Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.

Ingredients you will need

Chocolate

Nuts