Fudge Topped Peanut Butter Cream Pie Recipe

Ingredients <br>- 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix <br>- 1 (8 ounce) container dairy sour cream <br>- 3/4 cup milk <br>- 1 (10 ounce) package peanut butter chips, divided <br>- 2 tablespoons vegetable oil <br>- 1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust <br>- 1 (12 ounce) jar chocolate fudge topping <br><p></p>Directions <br>step 1: Whisk together pudding mix, sour cream and milk in medium bowl; set aside. <br>step 2: Place 1-1/3 cups peanut butter chips and oil in small microwave-safe bowl. Microwave on HIGH (100%) 45 seconds; stir and microwave an additional 15 seconds; stir until smooth. Using a hand mixer on high speed, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 6 to 8 hours. <br>step 3: Prior to serving, top with remaining peanut butter chips. <br>

Ingredients
- 1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
- 1 (8 ounce) container dairy sour cream
- 3/4 cup milk
- 1 (10 ounce) package peanut butter chips, divided
- 2 tablespoons vegetable oil
- 1 (6 ounce) KEEBLER® READY CRUST® Graham Pie Crust
- 1 (12 ounce) jar chocolate fudge topping

Directions
step 1: Whisk together pudding mix, sour cream and milk in medium bowl; set aside.
step 2: Place 1-1/3 cups peanut butter chips and oil in small microwave-safe bowl. Microwave on HIGH (100%) 45 seconds; stir and microwave an additional 15 seconds; stir until smooth. Using a hand mixer on high speed, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 6 to 8 hours.
step 3: Prior to serving, top with remaining peanut butter chips.

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