Peanut Butter Cookie Pie – a delicious recipe with packagebetty crocker peanut butter, cream cheese, chocolate pudding, chocolate chips, peanut butter, chocolate syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cookie dough as directed on package.
2
Spread dough onto a greased pizza pan.
3
Bake at 350 degrees for 8-10 minutes.
4
Let cool completely.
5
Prepare pudding according to directions on the box using 1 1/2-2 cups of milk; depending on how thick you would like your pudding.
6
( I like it on the thick side for this dessert so as not to make the cookie soggy).
7
Let pudding chill in the refrigerator while cookie cools.
8
When cookie is cooled completely spread softened cream cheese over cookie, leaving a little cookie showing around the edges for crust.
9
Remove pudding from the refrigerator and spread on top of the cream cheese layer.
10
Spread cool whip on top of pudding layer.
11
Sprinkle chocolate and peanutbutter chips and drizzle chocolate and caramel syrup over cool whip layer.
12
Enjoy!
13
Store leftovers in the refrigerator.
369
kcal
Calories
29
g
Fat
21
g
Carbs
9
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 8 ingredients. The key ingredients include: 1 (17 1/2 ounce) packagebetty crocker peanut butter cookie mix, 1 (8 ounce) package cream cheese, softened, 1 (6 ounce) box instant chocolate pudding mix, 1 (8 ounce) container Cool Whip, and more.
Yes, Peanut Butter Cookie 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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