Peanut Butter Cup Pie

There is nothing better or easier than a no-bake pie! This recipe comes from Taste of Home Magazine and one that we really enjoyed! This recipe needs to stay in your freezer for 6 hours before serving… so plan ahead! I took mine out after five hours and it was not quite set up yet but I had some very impatient people ready to eat it! This is one I would certainly make again.

INGREDIENTS
1 1/2 cups cold milk
1 package (3.9 ounce) instant chocolate pudding mix
1 cup, plus 2 Tablespoons, chopped peanut butter cups, divided
1 carton (8 ounce) frozen whipped topping, thawed
1 chocolate crumb crust (8-9 inches)

DIRECTIONS
In a large bowl, whisk milk and pudding mix for two minutes and let stand for two 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 and garnish with remaining chopped peanut butter cups.

Enjoy!