Holiday Desserts: Chocolate Peanut Butter Pies
Prep time
Cook time
Total time
Serves: 12
  • 5 oz. package of Chocolate Jell-O Cook & Serve Pudding
  • 3 c. Milk
  • ¾ c. Planters Peanut Butter
  • 8 oz. container Cool Whip
  • 1 oz. Baker's Semi Sweet Chocolate
  • 12 Mini Pre-made Graham Cracker Crusts (or 1 standard sized crust)
  1. Whisk milk and Jell-O pudding together and heat on medium heat until it comes to a full boil. You will need to stir it constantly so that it doesn't stick to the bottom and burn.
  2. When it reaches the boiling point, remove it from the heat and stir in ¾ c. Planters Peanut Butter.
  3. (Tip: for easily removing peanut butter from your measuring cup, try lining your measuring cups with plastic wrap. You can easily turn the peanut butter out!)
  4. Let the mixture set for 5 minutes, and stir thoroughly.
  5. Pour approximately ¼ cup pie filling into each pie crust and cool. About 30 minutes in the frig should do it - allow more time if you're making a large pie.
  6. Top each pie with about 2 Tbsp. of Cool Whip. (Tip: for a "prettier" spoonful of Cool Whip, put it all into a quart size plastic zipper bag. Seal the bag shut, cut a 1-inch corner off the bag, and squeeze gently to pipe it onto the pies!)
  7. Easy Chocolate Peanut Butter Pies at #KraftEssentials #shop
  8. Shave 1 oz. of Baker's Semi-Sweet Chocolate and sprinkle onto your pies! (Tip: just use a standard vegetable peeler, and "peel" the edge of the chocolate bar!)
  9. Easy Chocolate Peanut Butter Pies at #KraftEssentials #shop
  10. Store in the refrigerator until ready to serve!
Recipe by Happy Hour Projects at