Cmp (chocolate, Marshmallow, Peanut) Pie

This pie is inspired by the CMP sundae. This is a great dessert for potlucks. Cook time includes baking crust plus cooling time.

• Ready In: 55 mins
• Serves: 16

Ingredients

• CRUST

• 2  cups graham cracker crumbs
• 1⁄2 cup butter, melted
• 1⁄2 cup  chopped peanuts

• 1ST LAYER

• 1⁄2 cup peanut butter
• 8  ounces cream cheese
• 1  cup powdered sugar
• 8  ounces frozen non-dairy topping, partially thawed (such as Cool Whip)

• 2ND LAYER

• 1 (3 1/2ounce) package instant chocolate pudding mix
• 1 (3 1/2ounce) package instant vanilla pudding
• 2 3⁄4 cups  cold milk (2% or whole)

• 3RD LAYER

• 12  ounces frozen non-dairy topping, partially thawed
• 2⁄3 cup marshmallow cream
• 3  tablespoons  chopped peanuts, if desired AND (to garnish) or 3  tablespoons  mini chocolate chips, if desired (to garnish)

Directions

1. For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13" x 9" baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool---about 30 minutes.
2. 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
3. 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
4. 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer---gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
5. Chill at least 1 hour before serving. Store in refridgerator.