Peanut Butter and Chocolate Pudding Pie is a quick and easy no-fuss dessert that does not require any baking. An absolute delish!! This peanut butter pie is light and fluffy and does not weigh you down. Its also a great make ahead dessert....make it up to 5 days in advance 🙂 ENJOY!!
Ingredients:
Directions:
In a medium sized bowl whip together the pudding mix and milk for 2 minutes. Set aside.
In a medium/large sized bowl whip the cream cheese, sugar & peanut butter until well combined. Add the Cool Whip and whip until its light and fluffy & well combined.
Spoon the chocolate pudding into the Oreo Crust. Add the Peanut Butter mixture on top and spread evenly. Cover with plastic wrap and place in fridge for at least 2 hours.
Shave dark chocolate on top for a little garnish.
Enjoy!
Nutrition:
Serving Size 1 slice
Servings 12
- Amount Per Serving
- Calories 191.1
- % Daily Value *
- Total Fat 8.9g14%
- Total Carbohydrate 23.5g8%
- Dietary Fiber 1.1g5%
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium sized bowl whip together the pudding mix and milk for 2 minutes. Set aside.
In a medium/large sized bowl whip the cream cheese, sugar & peanut butter until well combined. Add the Cool Whip and whip until its light and fluffy & well combined.
Spoon the chocolate pudding into the Oreo Crust. Add the Peanut Butter mixture on top and spread evenly. Cover with plastic wrap and place in fridge for at least 2 hours.
Shave dark chocolate on top for a little garnish.
Enjoy!
I just did this – but the pb layer just sunk to the bottom of the pudding. did you let the pudding set in the pie crust for a while before you added the rest?
So sorry to hear that 🙁 I let the pudding sit in the bowl for a few minutes prior to putting it in the pie. My cool whip was frozen…I wonder if your PB mixture just wasn’t thick enough? My Peanut Butter layer was thicker than the pudding.