July 22, 2019
May 18, 2019

Reese’s™ Peanut Butter Cup Icebox Pie

By 0 11 Views

 

No-bake chocolate and peanut butter refrigerated pie on a pretzel crust — a flavor for everyone.

Ingredients:

Crust

1
cup finely crushed mini pretzels (about 3 cups)
1/4
cup packed brown sugar
1/2
cup butter, melted

Filling

1
box (6-serving size) chocolate instant pudding and pie filling mix
2
cups cold milk
3/4
cup creamy peanut butter

Topping

1 1/2
cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
1
tablespoon creamy peanut butter
1
tablespoon chocolate-flavor syrup
3/4
cup (from 8-oz bag) Reese’s™ peanut butter cups miniatures, unwrapped

Steps:

  • 1
    Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.
  • 2
    In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.
  • 3
    In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.
  • 4
    Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.
Leave a comment

Your email address will not be published. Required fields are marked *