Chocolate Peanut Butter Pie

I made this for our Halloween party and I couldn’t believe how delicious it was! I converted the recipe to be gluten free. If there is something in parentheses, it is the brand I used that is gluten free. (To save research time)

***Defrost the Cool Whip now! Boy was I pissed when I realized it came frozen and it needed to sit a couple hours to defrost!***

1pkg. (8 oz.) Cream Cheese (Philadelphia)
1/2cup Creamy Peanut Butter (Jif Natural)
1cup cold milk
1pkg. Vanilla Flavor Instant Pudding (Jell-o)
1 8oz thawed Whipped Topping (Cool Whip)
1 OREO Pie Crust (or about 14 Glutino chocolate cookies)
5 squares Semi-Sweet Chocolate (Bakers Chocolate)

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Beat cream cheese and peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in Cool Whip.

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Since I didn’t have the luxury of a GF chocolate crust I made my own. Take out your pie pan and line the bottom with chocolate cookies.

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Take out some aggression or grab your food processor and reduce the cookies to crumbs. Press the crumbs into the pan to form the crust. If it is too crumbly, melt about a tablespoon of butter and mix it into the crumbs and repress the crust.

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Spoon peanut butter mixture into the crust.

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microwave Bakers chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.

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Spread chocolate QUICKLY over pie. Once the hot chocolate hits the cold pie it hardens fast! Not easy to make pretty.

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Store in the refrigerator and enjoy!

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