Subj : Peanut Butter Cup Icebox Pie
To   : All
From : Mojo
Date : Thu Jun 30 2016 10:58 pm

Peanut Butter Cup Icebox Pie

Ingredients

Crust

1 cup finely crushed mini pretzels (about 3 cups) 
1/4 cup packed brown sugar 
1/2 cup butter, melted 

Filling

1 box (6-serving size) chocolate instant pudding and pie filling mix 
2 cups cold milk 
3/4 cup creamy peanut butter 

Topping

1 1/2 cups (from 8-oz container) Cool WhipT frozen whipped topping, thawed 
1 tablespoon creamy peanut butter 
1 tablespoon chocolate-flavor syrup 
3/4 cup (from 8-oz bag) peanut butter cups miniatures, unwrapped 

Directions

1. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust
ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10
minutes.
  
2. In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4
cup of the peanut butter. Let stand 5 minutes.
  
3. In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on
High in 15-second increments until thin enough to spread. Spread warmed peanut
butter over chilled crust. Pour chocolate pudding mixture into chilled crust;
spread evenly. Cover and refrigerate 3 hours.
  
4. Just before serving, spread whipped topping on top of pie. In small
microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in
15-second increments until thin enough to drizzle. Drizzle warmed peanut butter
and chocolate syrup on top of whipped topping. Top with peanut butter cups.
Cover and refrigerate any remaining pie.
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