INGREDIENTS
1 1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
1 carton (8 ounces) frozen whipped topping, thawed
1 chocolate crumb crust (8 or 9 inches) I used a graham cracker crust since I already had one
METHOD
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight.
Remove from freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.
Yield 6-8 servings.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
