This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy.
Ingredients
- 2.25 cups pretzels
- 0.25 cups sugar
- 0.75 cups butter , melted
- 2 packages cream cheese , 8 ounce
- 1 cup creamy peanut butter
- 1.5 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping
- 1 package instant chocolate pudding , 5.9 ounce
- 2.5 cups milk
- 0.5 cups chopped peanut butter cups
Instructions
-
1
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
-
2
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
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3
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
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4
Spread peanut butter mixture evenly over cooled crust.
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5
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
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6
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
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7
Sprinkle with chopped candies and refrigerate for at least 4 hours.
Nutrition Facts
Per serving
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