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Mini Chocolate-Peanut Butter Pies

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  • Prep 10 min
  • Total 35 min
  • Servings 36
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This bite-sized dessert is packed with peanut butter and chocolate flavor. MultiGrain Cheerios Peanut Butter cereal forms the sweet-and-crunchy crust cups.
By Jessica Walker
Updated May 18, 2016
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  • 2 1/4 cups crushed MultiGrain Cheerios™ Peanut Butter cereal
  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the crust cups the day before. Just wait to top with whipped topping and peanut butter until right before serving time.
  • tip 2
    You can also substitute 1 1/2 cups of graham cracker crumbs for the cereal.


Nutrition Facts are not available for this recipe
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