This pie is so easy to make and looks and tastes like you spent all day making it. I hope you enjoy it as much as my family does.
EASY CHOCOLATE PEANUT BUTTER PIE
1 cup(s) NILLA WAFERS; Crushed.
3/4 cup(s) SPANISH PEANUTS; Salted, Chopped, Divided.
1/4 cup(s) MARGARINE; Melted.
4 ounce(s) CREAM CHEESE; Softened.
1/2 cup(s) POWDERED SUGAR
3 tablespoon(s) PEANUT BUTTER; Creamy Or Crunchy.
1 container(s) (8 ounces) COOL WHIP; Thawed, Divided.
1 box(es) (3.9 ounce) INSTANT CHOCOLATE PUDDING
1 1/2 cup(s) MILK
1 (1.55 ounce) HERSHEY MILK CHOCOLATE BAR; Shaved.
Crush Nilla wafers into crumbs and add to a bowl.
Add 1/4 cup chopped peanuts and melted margarine and mix well.
Press into the bottom of a 9 or 10 inch pie plate.
Bake at 350 degrees for 10 minutes.
Remove from oven and let cool.
When crust has cooled; mix the powdered sugar, cream cheese and peanut butter until smooth and creamy.
Fold in by hand 1 cup cool whip.
Spread over cooled crust.
Whisk the pudding with milk for about 2 minutes and spread over cream cheese mixture.
Place in refrigerate to set, about 10 minutes.
When set; top with remaining cool whip.
Sprinkle pie with 1/2 cup chopped peanuts and shaved chocolate.
Place in freeze for 1 to 2 hours then refrigerate 1 hour before serving.