Easy Peanut Butter-Chocolate Chip Pie Recipe

Name: Easy Peanut Butter-Chocolate Chip Pie
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 12 servings, 1 piece (81 g) each
Ingredients: 1 pkg. (468 g) refrigerated chocolate chip cookie dough , divided; 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding; 1 cup cold milk; 1/3 cup Kraft Smooth Peanut Butter , divided; 1-1/2 cups thawed Cool Whip Whipped Topping , divided; 1 oz. Baker's Semi-Sweet Chocolate; 2 Tbsp. chopped toasted peanuts

Ingredients

1 pkg. (468 g) refrigerated chocolate chip cookie dough , divided
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
1/3 cup Kraft Smooth Peanut Butter , divided
1-1/2 cups thawed Cool Whip Whipped Topping , divided
1 oz. Baker's Semi-Sweet Chocolate
2 Tbsp. chopped toasted peanuts

PREP TIME 20m	COOK TIME 2h40m	TOTAL TIME 3h
YIELD 12 servings, 1 piece (81 g) each

Instructions

Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom.
Bake on bottom oven rack 20 min. or until golden brown; cool completely.
Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet.
Bake 10 to 12 min. or until golden brown.
Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.)
Add 1/4 cup peanut butter; mix well.
Stir in 1/2 cup Cool Whip; spread onto bottom of crust.
Top with remaining Cool Whip, spreading to within 1 inch of edge.
Refrigerate 2 hours or until filling is firm.
Remove rim of pan carefully.
Cut each cookie in half; insert, cut-sides down, into top of pie.
Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir.
Melt chocolate as directed on package.
Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.