Double Layer Chocolate Peanut Butter Pie Recipe

Ingredients <br>- ½ (8 ounce) package cream cheese, softened <br>- 1 tablespoon white sugar <br>- 1 tablespoon cold milk <br>- 1 cup peanut butter <br>- 1 (8 ounce) container frozen whipped topping, thawed <br>- 1 (9 inch) prepared graham cracker crust <br>- 2 (3.9 ounce) packages instant chocolate pudding mix <br>- 2 cups cold milk <br>- 4 peanut butter cups, cut into 1/2 inch pieces <br><p></p>Directions <br>step 1: In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust. <br>step 2: In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. <br>step 3: Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours. <br>

Ingredients
- ½ (8 ounce) package cream cheese, softened
- 1 tablespoon white sugar
- 1 tablespoon cold milk
- 1 cup peanut butter
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 2 cups cold milk
- 4 peanut butter cups, cut into 1/2 inch pieces

Directions
step 1: In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.
step 2: In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.
step 3: Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

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