White Chocolate Peanut Butter Pudding Pie

White Chocolate Peanut Butter Pudding Pie is a side dish that serves 12. For $1.14 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 25g of fat, and a total of 438 calories. A mixture of peanut butter cups, peanut butter, instant chocolate pudding mix, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 19 foodies and cooks. It is brought to you by Inside BruCrew Life. From preparation to the plate, this recipe takes around 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate Peanut Butter Pudding Pie, Chocolate Peanut Butter Pudding Pie, and Chocolate & Peanut Butter Pudding Pie with Bananas.

Servings: 12

Preparation duration: 25 minutes

 

Ingredients:

4 Tablespoons butter, melted

4 ounces cream cheese, softened

1 - 3.4 ounce box instant white chocolate pudding mix

1 cup milk

8 ounces frozen Cool Whip, thawed & divided

1/2 cup peanut butter

12 white chocolate peanut butter cups, quartered

1/4 cup plain Greek yogurt

1/2 cup powdered sugar

2 cups peanut butter cream filled cookies (about 20)

Equipment:

whisk

Cooking instruction summary:

Mix together the cookie crumbs and melted butter. Press firmly into a 9 inch pie plate. Refrigerate while you prepare the rest.Beat the cream cheese, yogurt, and powdered sugar until creamy. Add the peanut butter and beat again. Fold in 1/2 cup Cool Whip. Spread on the bottom of the cookie crust.Whisk together the pudding mix and milk. Chill until thick. Fold in 2 cups Cool Whip. Spread on the top of the peanut butter layer. Refrigerate for 1-2 hours.Top with the remaining Cool Whip and peanut butter cups. Keep refrigerated until serving. Cut into 12 slices.

 

Step by step:


1. Mix together the cookie crumbs and melted butter. Press firmly into a 9 inch pie plate. Refrigerate while you prepare the rest.Beat the cream cheese, yogurt, and powdered sugar until creamy.

2. Add the peanut butter and beat again. Fold in 1/2 cup Cool Whip.

3. Spread on the bottom of the cookie crust.

4. Whisk together the pudding mix and milk. Chill until thick. Fold in 2 cups Cool Whip.

5. Spread on the top of the peanut butter layer. Refrigerate for 1-2 hours.Top with the remaining Cool Whip and peanut butter cups. Keep refrigerated until serving.

6. Cut into 12 slices.


Nutrition Information:

Quickview
438k Calories
8g Protein
24g Total Fat
49g Carbs
2% Health Score
Limit These
Calories
438k
22%

Fat
24g
38%

  Saturated Fat
8g
56%

Carbohydrates
49g
16%

  Sugar
34g
38%

Cholesterol
26mg
9%

Sodium
405mg
18%

Get Enough Of These
Protein
8g
16%

Vitamin B2
0.28mg
16%

Vitamin B3
3mg
15%

Phosphorus
138mg
14%

Manganese
0.27mg
13%

Vitamin E
1mg
11%

Magnesium
39mg
10%

Vitamin B1
0.15mg
10%

Folate
35µg
9%

Calcium
84mg
8%

Copper
0.16mg
8%

Fiber
2g
8%

Vitamin B12
0.48µg
8%

Potassium
238mg
7%

Iron
1mg
6%

Vitamin A
319IU
6%

Zinc
0.9mg
6%

Vitamin B6
0.12mg
6%

Selenium
3µg
6%

Vitamin B5
0.48mg
5%

Vitamin D
0.39µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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