Tuesday, September 6, 2016


  • 1 chocolate cookie pie crust
  • 1 large box of instant chocolate pudding
  • 1 1/2 cups of milk
  • 1 8 oz tub of Cool Whip
  • Reese’s Peanut Butter Cups

How to Make It

  • In a large bowl, mix the pudding with the milk.
  • Whisk in the Cool Whip.
  • Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly.
  • Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust.
  • Top with a few more chopped peanut butter cups.
  • Store in the freezer till about 20 minutes before serving (I store leftover in the refrigerator we like it just as well cold and not frozen)

    Post a Comment