Mile-High Peanut Butter Pie

What's better than layer upon layer of chocolate and creamy peanut butter? A pie made of the same, with (even more) warm chocolate and peanut butter drizzled on top.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 288 Calories

Ingredients

• ¼ cup butter, melted
• 4 ounces PHILADELPHIA Cream Cheese, softened
• 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk, divided
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 35 NILLA Wafers, finely crushed
• ½ cup PLANTERS Creamy Peanut Butter, divided
• ½ ounce BAKER'S Semi-Sweet Chocolate

Recipe Instructions

Step 1

Heat oven to 375 degrees F.

Step 2

Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.

Step 3

Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.

Step 4

Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.