Serves: 8
Total Calories: 329
Chocolate Crunch Crust:
In heavy saucepan, over low heat, melt 1/3 cup butter and 1 small package chocolate chips. Remove from heat and gently stir in cereal until completely coated. Press into bottom and side of greased 9-inch pie plate. Chill 30 minutes.
Pie:
In large bowl, beat cream cheese until fluffy; beat in condensed milk, peanut butter, and vanilla until smooth. Fold in Cool Whip. Turn into Chocolate Crunch Crust. Top with fudge sauce (it helps to place pie in freezer for a time to make spreading easier). Chill in freezer for about 2 hours.
This Peanut Butter Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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