PIN IT.. TO Remember it!


1 chocolate cookie pie crust

1 large box of instant chocolate pudding

1 1/2 cups of milk

1 8 oz tub of Cool Whip

Reese’s Peanut Butter Cups

How to make it

In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese’s Peanut Butter Cups (about 15 of the large ones, or about 25 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 20 minutes before serving (I store leftover in the refrigerator we like it just as well cold and not frozen)

Get Secret Recipes to your inbox for FREE

Signup now for FREE & Get Secret Recipes to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

PIN IT.. TO Remember it!