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Chocolate Peanut Butter Cream Pie

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“Another recipe from Food and Family mag added during my quest to save a few recipes before my kids destroyed the magazines. Cook time is chill time.”
3hrs 15mins

Ingredients Nutrition

  • 34 cup hot fudge, desert topping divided
  • 1 (6 ounce) graham cracker pie crust
  • 12 cup creamy peanut butter
  • 1 12 cups cold milk
  • 2 (3 1/2 ounce) packagesvanialla flavored instant pudding and pie filling
  • 1 (8 ounce) package whipped topping, thawed, divided


  1. Spoon 1/2 cup fudge topping onto bottom of the crust. Place in freezer 10 minutes.
  2. Mix peanut butter and milk in large bowl until well blended. Add dry pudding mixes; beat 2 minutes or until well blended. (mixture will be thick) Gently stir in half of the whipped topping. Gently spoon over chocolate layer.
  3. Top with remaining whipped topping.
  4. Refriderate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store in the refrigerator.

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