Mile-High Peanut Butter Pie – a delicious recipe with NILLA Wafers, butter, cold milk, PHILADELPHIA Cream Cheese, Peanut Butter, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees F.
2
Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 minutes; cool.
3
Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
4
Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
678
kcal
Calories
49
g
Fat
34
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 35 NILLA Wafers, finely crushed, 1/4 cup butter, melted, 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding, 2 cups cold milk, divided, and more.
Yes, Mile-High Peanut Butter Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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