Chocolaty Peanutty Pie

This fanciful pie's peanut and graham cracker crust gets filled with a mixture of chocolate pudding, peanut butter, whipped topping, cream cheese, and confectioners' sugar. And before it's chilled, it's topped with cocktail peanuts and shaved chocolate.


8 servings


2 cups graham cracker crumbs
2/3 cup chopped peanuts
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, room temperature
1/3 cup peanut butter
1 cup confectioners' (powdered) sugar
1 (16 ounce) package frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
2 1/2 cups skim milk
2/3 cup peanuts
1/4 cup grated semi-sweet chocolate


Preheat oven to 350°F (177°F).

Mix together graham cracker crumbs, chopped peanuts, and melted butter. Press into the bottom of a 13 x 9 inch pan. Bake for 8 to 10 minutes. Cool.

Mix together cream cheese, peanut butter, and powdered sugar until creamy. Fold in half of the nondairy whipped topping.

In another bowl, combine pudding mixes with the skim milk. Spread the peanut butter mixture over the cooled crust. Spoon pudding over peanut butter layer, and spread remainder of the cool whip over pudding. Sprinkle with cocktail peanuts, and grated chocolate. Refrigerate overnight.

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