World's Largest Peanut Butter Cup

Peanut butter and cream cheese are sandwiched between a pie crust and a layer of whipped topping, shaved chocolate, and crushed peanuts for a crowd-pleasing dessert.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 660 Calories

Ingredients

• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 ½ cups milk
• ⅓ cup creamy peanut butter
• 1 cup whipped topping (such as Cool Whip®)
• 1 single 9-inch pie crust
• 1 (3.4 ounce) package instant French vanilla pudding mix
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.