I have a super easy, quick, and delectable adaptation to Kraft Foods Peanut Butter Pie that I had to share. I have made this on a few occasions. Most recently I whipped one up for a good friend’s going away party. It is always a hit and people seem to think it’s a lot more difficult to make then it is. This means I look like I took a lot more time and effort then I did and that’s okay with me haha!
I will warn you, this pie is RICH. I usually have a small slice and I am good to go. I don’t find this to be a bad thing though, it just means I can eat a small slice and be done with dessert rather than having one piece and secretly wanting more or actually eating more. It’s definitely a crowd pleaser and looks fancy!
This last time we dug in a bit early, probably only after an hour and a half of being refrigerated, but it still held up pretty well (as you can see below.) It was going so fast I almost didn’t get to snap this picture!
One thing I have found is the longer you let it set up in the fridge the better your layers are going to look once you cut in to your pie. In the picture above you’ll notice the chocolate layer is a bit thin looking and uneven. Then the top layer is mixing in the vanilla layer a bit. It still tastes amazing but I like the way the layers look once it has really set up!
Mile-High Xtra Peanut Butter Nutella Pie
Adapted from Kraft Foods
- 24 whole Oreo cookies, finely crushed (or when in a pinch, just buy an Oreo crust)
- 1/4 cup butter, melted
- 1 pkg. (3.9 oz.) Jell-O Chocolate Instant Pudding
- 1/4 cup Nutella
- 2 cups cold milk, divided
- 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
- 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
- 1 cup Creamy Peanut Butter
- 2 cups of Cool Whip, thawed and divided
- 1 square Baker’s White Chocolate
- 1 square Baker’s Semi-Sweet Chocolate
- 1 tsp. vanilla extract (optional)
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Next bake the crust for 10-15 minutes at 350ºF and then chill the crust in the refrigerator until you are ready to fill it. (Omit this if you bought a crust.)
Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes, it will appear pretty thick. Add Nutella and whisk just until mixed in. Once this is mixed, spread the mixture onto bottom of crust.
Add milk, cream cheese, and vanilla pudding mix to a large bowl then beat the mixture for about 3 minutes. Reserve 1 Tbsp. of your peanut butter for decorations and then add remaining peanut butter to your vanilla pudding mixture and beat. At this point I like to add a teaspoon of vanilla extract to my Cool Whip and really softly mix it in just to boost that vanilla flavor but this is optional, it will still taste great without it. Now that your vanilla mixture is blended well you can slowly fold in 1 cup of the Cool Whip. Carefully spread this mixture over the chocolate pudding layer.
For the last layer, spoon remaining Cool Whip onto the top of the pie.
For a more set up pie refrigerate for at least 3 hours. I have served it as quickly as after just 1.5 hours in the fridge and it stood together but was a little meltish.
Right before serving the pie, microwave remaining peanut butter in microwaveable bowl for about 10 seconds or until melted. Next melt chocolate as well. Once they are nice and melty drizzle peanut butter and chocolate over pie in whatever pattern you see fit.