Mini Chocolate-Peanut Butter Pies

Mini Chocolate-Peanut Butter Pies

Blogger Jessica Walker from Lil Miss Bossy shares a mini pie recipe that combines the flavors of chocolate and peanut butter…what could be better? Learn to make this recipe with our how-to article.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

36

mini

2 1/4
cups crushed MultiGrain Cheerios® Peanut Butter cereal
1/3
cup butter, melted
3
tablespoons sugar
1
cup frozen (thawed) whipped topping
2
cups prepared chocolate pudding
Whipped topping
2
tablespoons peanut butter, melted
  1. Heat oven to 375°F. Place miniature paper baking cup in each of 36 mini muffin cups.
  2. Crush cereal in food processor or in food-storage plastic bag with rolling pin. Add melted butter and sugar; mix well. Spoon 1 tablespoon cereal mixture into each muffin cup; press into cup with back of spoon.
  3. Bake 7 minutes. Cool cups in pan 15 minutes. Meanwhile, fold whipped topping into pudding.
  4. Spoon 1 tablespoon pudding mixture into each cooled cup. Top each with whipped topping; drizzle each with melted peanut butter. Serve immediately.
Makes 36 mini pies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can make the crust cups the day before. Just wait to top with whipped topping and peanut butter until right before serving time.
You can also substitute 1 1/2 cups of graham cracker crumbs for the cereal.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.