Kiss the cook: Chocolate fudge adds a kick to peanut butter pie

I’m not usually a big dessert person, but recently, I had the desire to make a good peanut butter pie.
There are a number of good recipes out there for a regular peanut butter pie, but I wanted to try something different and combine this with chocolate fudge pudding. If you think the idea sounds delicious, you will not be disappointed.
I used sugar- and fat-free pudding to try to cut down on the calories a bit. You can also use low-fat cream cheese.
Natural peanut butter isn’t loaded with sugar, so it’s a better option than regular creamy peanut butter. This is definitely a delicious and easy-to-make recipe.
Give it a try and share with family and friends. Enjoy!

Peanut Butter/Chocolate fudge pie
Prep Time: 20 minutes
Ready in: 2 hrs 20 minutes
Servings: 8

Ingredients:
1.4 oz. package of Chocolate Fudge pudding (sugar free/fat free)
1-9” chocolate graham cracker pie crust
8 oz. package cream cheese at room temperature
½ cup creamy natural peanut butter (3/4 cup if you want more peanut butter taste)
½ cup confectioners’ sugar
16 oz. container of extra whipped topping (thawed)
12-15 pcs of unwrapped miniature peanut butter cups
2 tbs shavings from a Hershey’s chocolate bar

Directions:
1. Prepare the chocolate fudge pudding per package instructions (divide in half) Use one half and spoon this mixture into the 9” pie crust, spread evenly. (You only use half the pudding mix in this recipe, so you can eat and enjoy the remaining pudding separately.)
2. Combine the cream cheese, peanut butter and confectioners’ sugar in a bowl. With a hand mixer, mix these ingredients until smooth and well blended. Fold in ½ of the whipped topping. Spoon this mixture into the 9” pie crust on top of the chocolate fudge pudding. Spread evenly.
3. Place the remaining whipped topping on top of the peanut butter mixture (optional) and then garnish with the peanut butter cups and chocolate shavings.
4. Refrigerate for 2 hours or overnight before serving.