adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Reese’s™ Peanut Butter Cup Icebox Pie
Reese’s™ Peanut Butter Cup Icebox Pie
0 Likes
Prep Time:
30 minutes
Total Time:
3 hours 45 minutes
Irresistible no-bake chocolate-peanut butter pie with a salty pretzel crust. Perfect for all taste buds.
Ingredients:
  • 1 cup finely crushed mini pretzels (about 3 cups)
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 2 cups cold milk
  • 3/4 cup creamy peanut butter
  • 1 1/2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon chocolate-flavor syrup
  • 3/4 cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped
Instructions:
  • Coat a 9-inch glass pie plate with cooking spray. Combine the Crust ingredients in a medium bowl. Press the mixture onto the bottom and sides of the pie plate. Chill in the refrigerator for 10 minutes.
  • In a spacious bowl, vigorously whisk together the pudding mix and milk for 2 minutes. Then, blend in 1/4 cup of creamy peanut butter and allow the mixture to sit for 5 minutes.
  • Microwave 1/2 cup of peanut butter in a small microwavable bowl in 15-second increments until smooth. Spread the warm peanut butter over the chilled crust. Pour chocolate pudding mixture onto the crust, spreading evenly. Chill in the refrigerator for 3 hours.
  • - Prior to serving, evenly spread whipped topping over pie. - In a small microwavable bowl, heat 1 tablespoon of peanut butter uncovered on high in 15-second intervals until it reaches a drizzling consistency. - Drizzle the warmed peanut butter and chocolate syrup over the whipped topping. - Garnish with peanut butter cups. - If any pie is left, cover and refrigerate.

Similar Recipes