5 peanut butter cups, each cut into 8 small wedges
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How do I make it ?
Heat oven to 350ºF.
Microwave butter and 1/4 cup peanut butter in medium microwaveable bowl on HIGH 30 sec.; stir until blended. Add graham crumbs; mix well. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add remaining peanut butter; mix well. Stir in Cool Whip; spoon into crust. Arrange peanut butter cup wedges around edge of pie.
Refrigerate 3 hours or until firm.
Kraft Kitchen Tips!
Prepare using Jell-O Chocolate or Vanilla Instant Pudding.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 7 g
Cholesterol 10 mg
Sodium 310 mg
Carbohydrate 31 g
Fibre 1 g
Sugars 19 g
Protein 5 g
10 servings, 1/10 recipe (88 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.