Chocolate-Butterscotch Peanut Butter Pie

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READY IN: 10mins
SERVES: 8
YIELD: 8 inch pie
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup Better 'n Peanut Butter spread
  • 1 14
  • 1
    (1/4 ounce) instant butterscotch pudding mix, 4 serving size
  • 2
    cups light whipped topping, thawed
  • 1
    (6 ounce) chocolate crumb crusts, prepared
  • 14
    cup unsweetened cocoa powder
  • 1
    chocolate sandwich style cookies, crumbled, for garnish (optional)
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DIRECTIONS

  • Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
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