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Prep 20min
Total3hr20min
Servings9
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Ingredients
3
cups Multi-Bran Chex™ cereal
3
tablespoons butter or margarine
1
tablespoon peanut butter
1
box (4-serving size) chocolate pudding and pie filling mix (not instant)
2
cups milk
1/4
cup peanut butter
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Steps
1
Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
2
In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
3
Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
4
In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
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Use a regular table fork to do all the mixing in the pie plate. Turn the plate while mixing, and you'll be done even faster.
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