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Peanut Butter 'N' Chocolate Pie
Makes 8 servings.

Ingredients

2 - Tablespoon butter
4 - squares (1 ounce) semi-sweet baking chocolate
1 - 9-inch graham cracker pie crust
2 - small bananas, sliced
1 - package (3-ounce) instant vanilla pudding mix
2 - cups cold milk

Directions

1 - package (6 ounce) crumb crust
1-1/3 - cups mini semi-sweet or milk chocolate baking pieces, divided
2 - Tablespoons milk
1 - package (8 ounce) cream cheese, softened
3/4 - cup sugar
1 - cup Creamy or Crunchy Peanut Butter
1 - tub (8 ounce) frozen whipped topping, thawed

Prepare pie crust according to package directions.

  • In small microwave-safe bowl, add 2/3 cup baking pieces and milk. 
  • Microwave at HIGH (100%) 30 to 45 seconds or just until melted and smooth when stirred. 
  • Then spread evenly on bottom of crumb crust. 
  • Cover and refrigerate.
  • In medium bowl, add cream cheese and beat until smooth. 
  • Then slowly beat in sugar. 
  • Stir in peanut butter and whipped topping until blended. 
  • Evenly spread over chocolate mixture. 
  • Cover and refrigerate 4 to 6 hours or until set.
  • Just before serving, place remaining 2/3 cup baking pieces around edge of filling. 
  • Serve cold.

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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