Monday, July 12, 2010

Reese's Peanut Butter Cup Freezer Pie



Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 cups milk
1 small tub of Cool Whip
Reese's Peanut Butter Cups

Directions:
In a large bowl, mix the box of pudding mix with the milk. Whisk in the Cool Whip. Unwrap the Reese's Peanut Butter Cups (about 10 of the large ones, or about 20 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding/cool whip mixture. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.
My kids love this better than cake, so I always make it for their birthdays.

20 comments:

Laurie Beth Scantlin said...

Sounds yummy - and so very easy! Will definitely have to try it soon.

Carol said...

Yum! With chocolate and peanut butter, you'll never go wrong.

Christina said...

Oh I have to try this! I am gonna share on my blog as well, hope you don't mind :)

Jamie Stewart said...

1 1/2 what of milk? cups?

Jamie Stewart said...

1 1/2 whats of milk? cups?

kath001 said...

Hi, Jamie. Yes, it's cups. Funny you ask today. Tomorrow is son's b'day, and I just got everything out of the pantry to make this. Except I seem to have no crust...must go to store.

**I'm editing the recipe to add the word 'cups'. Thanks for letting me know it was omitted.**

Anonymous said...

Do you actually make the pudding and then add other stuff or just use the mix?

Megan@Whimsically Homemade said...

Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!

kath001 said...

RE: Anonymous' question...mix the box of pudding mix with the milk, mix that together, then whisk in the Cool Whip.

Kim said...

How long should i freeze this? Thank you!

kath001 said...

Hi, Kim. You want to freeze it a minimum of a couple of hours until it is firm enough to cut. It can be stored in the freezer for quite awhile, so it can be made ahead and kept till needed (however it never stays in our freezer for long before being eaten up), just remember to take it out for 15 minutes or so before serving, so that it can be cut.

Anonymous said...

Hey- what size is small Cool Whip? Thanks

kath001 said...

I think the small size is 6 oz, but it could be 8 oz. I don't have one in the freezer at the moment, so I'm not positive. But the recipe is very forgiving, and is pretty hard to mess up no matter what measurements/amounts are used.

Jessika Rothwell said...

Is it 1 1/2 cups of milk or just 1/2 cup of milk? Thanks!

kath001 said...

one AND one-half cups of milk. thx for asking.

Anonymous said...

I made this but I used tax-free, sugar-free instant pudding, skim milk and Cool Whip Lite and it was awesome.

Anonymous said...

Do you need to cover it with anything before putting it in the freezer? I just made it and am not sure...

kath001 said...

I usually save the clear liner from the chocolate graham cracker crust, take the label off and remove the residue, wipe it out with a damp rag, and then invert it to form a shallow dome over the filled pie. It's the perfect size, and you can pinch the aluminum over the edges to keep it in place.

Sorry I couldn't answer you right away. Hope it turned out great for you.

Erin Kincaid said...

What can you use instead of cool whip? I cant stand cool whip but I so want to try the recipe.

kath001 said...

Hi Erin,

I would think you could use real whipped cream, but I’m not sure. You really don’t taste the Cool Whip since it is folded into the pudding.

Thanks for visiting!