Here's a delightful cool recipe to serve on hot summer days. Enjoy!
1 1/2 cups graham crackers, finely crushed
1/3 cup sugar
2 tablespoons baking cocoa
1/3 cup melted butter
1 package instant chocolate pudding mix
1 cup milk
1/3 cup creamy peanut butter
1 container whipped topping, thawed and divided
2 cups Reese's Peanut Butter Cup Candies, chopped
Preheat oven to 300 degrees. In small bowl, mix together graham cracker crumbs, sugar, and baking cocoa. Add melted butter and stir until all is combined. Press firmly along sides and bottom of 9-inch pie plate. Bake crush for 10 minutes. Set aside and allow to cool.
Meanwhile, in mixing bowl, whisk together chocolate pudding mix, milk, and peanut butter. Stir until thickened. Add half of whipped topping and fold into pudding until thoroughly combined. Stir in 1 cup chopped candies. Pour into cooled graham cracker crust. Spread remaining whipped cream over top. Sprinkle with remaining chopped candies. Freeze overnight or at least 6 hours before serving. Serves 8.
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