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:
covered percent of daily need
