Peanut butter Pretzel crust chocolate pie

This pie was made with a store bought pretzel crust to save time and fewer steps to make a quicker dessert.

ENJOY!

• 1cup finely crushed mini pretzels (about 3 cups) 
• 1/4cup packed brown sugar 
• 1/2cup butter, melted 

Filling

• 1box (6-serving size) chocolate instant pudding and pie filling mix 
• 2cups cold milk 
• 3/4cup creamy peanut butter 

Topping

• 1 1/2cups (from 8-oz container) Cool Whip frozen whipped topping, thawed 
• 1tablespoon creamy peanut butter 
• 1tablespoon chocolate-flavor syrup 
• 3/4cup (from 8-oz bag) Reese's peanut butter cups miniatures, unwrapped

1

Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix Crust ingredients. Press mixture against bottom and side of pie plate. Refrigerate 10 minutes.

2

In large bowl, beat pudding mix and milk with whisk 2 minutes. Beat in 1/4 cup of the peanut butter. Let stand 5 minutes.

3

In small microwavable bowl, microwave 1/2 cup peanut butter uncovered on High in 15-second increments until thin enough to spread. Spread warmed peanut butter over chilled crust. Pour chocolate pudding mixture into chilled crust; spread evenly. Cover and refrigerate 3 hours.

4

Just before serving, spread whipped topping on top of pie. In small microwavable bowl, microwave 1 tablespoon peanut butter uncovered on High in 15-second increments until thin enough to drizzle. Drizzle warmed peanut butter and chocolate syrup on top of whipped topping. Top with peanut butter cups. Cover and refrigerate any remaining pie.

Adapted from Betty Crocker