Chocolate Chip Peanut Butter Pie

Name: Chocolate Chip Peanut Butter Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: em; Crust:; /em; Crisco® Original No-Stick Cooking Spray; 1 (7.4 oz.) pkg. Martha White® Chocolate Chip Muffin Mix; 1/3 cup salted peanuts, chopped; Filling:; 4 tbsps. butter, softened; 1/2 cup Jif® Creamy Peanut Butter; 1 (3 oz.) package cream cheese; 1/3 cup sugar; 3 tbsps. milk; 2 cups frozen whipped topping, thawed; Topping:; 2 tbsps. Smucker's® Hot Fudge Microwaveable Topping, warmed

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 8 servings

Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 8 servings

Directions

HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.