World's Largest Peanut Butter Cup recipe

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Ingredients

1 single 9-inch pie crust
1 (8 ounce) package cream cheese, softened
⅓ cup creamy peanut butter
1 cup confectioners' sugar
1 cup whipped topping (such as Cool Whip®)
1 (3.4 ounce) package instant French vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
2 ½ cups milk
1 cup whipped topping (such as Cool Whip®), or more as needed
3 (2 ounce) bars milk chocolate candy bar, shaved
¼ cup crushed peanuts, or as needed

Nutrition Info

660.1 calories
carbohydrate: 73 g
cholesterol: 42.1 mg
fat: 37.7 g
fiber: 2.8 g
protein: 11.1 g
saturatedFat: 18.6 g
servingSize: -
sodium: 706.3 mg
sugar: 53.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 450 degrees F (230 degrees C).

  2. Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork.

  3. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.

  4. Beat cream cheese, peanut butter, and confectioners' sugar together in a bowl until smooth. Fold 1 cup whipped topping into cream cheese mixture. Spread into cooled pie crust. Chill in refrigerator until set, 1 hour.

  5. Mix vanilla pudding mix and chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes, spread over cream cheese mixture in pie crust. Spread 1 cup whipped topping over the pie. Sprinkle with shaved chocolate and peanuts. Chill in refrigerator before serving, about 1 hour.

Recipe Yield

8 servings

Recipe Note

This is the best peanut butter pie out there! You make this and your family will beg for more! It is a bit time-consuming to make, but well worth it!

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