Here's a win in the dessert column with a 25-minute prep time: an easy peanut butter cookie pie made with chocolate pudding and a layer of fudge.
Provided by My Food and Family
Categories Dairy
Time 3h20m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
- Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
- Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
- Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
- Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.
Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 56 g, Fiber 3 g, Sugar 44 g, Protein 9 g
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