Chocolate Bottomed Peanut Butter Pie
Rich Dark Chocolate Dessert Topping covers the bottom of a graham cracker pie crust creating a thick layer of solid chocolate...YUM! The creamy peanut butter filling gets topped with even more dark chocolate sauce plus chopped peanut butter cups for the ultimate chocolate and peanut butter delight!
Prep Time: 10 minutes
Cook Time: 40 minutes, freezer time
Total Time: 50 minutes
1 (10-in.) Graham cracker crust
1 (3.4 oz.) pkg. Instant vanilla pudding
1 cup Cold milk
1/2 cup Creamy peanut butter
1 (8 oz.) container Cool Whip, thawed
1 jar Robert Rothschild Farm Dark Chocolate Dessert Topping, divided
Chopped peanut butter cups, optional
Heat Dark Chocolate Dessert Topping in microwave for 30 seconds or until pourable. Reserving about 2 tablespoons of dessert topping; spread remainder of jar over graham cracker crust. Place in freezer for 10 minutes, or until firm. Meanwhile, whisk together the pudding mix and cold milk until smooth. Add peanut butter to vanilla pudding and stir until smooth. Mixture will be very thick. Fold in thawed Cool Whip until fully incorporated. Pour on top of chocolate layer. Drizzle pie with reserved dessert topping and top with chopped peanut butter cups if desired. Place in freezer for 30 minutes or until set.