Mini Chocolate-Peanut Butter Pies

  • Prep 10 min
  • Total 35 min
  • Servings 36


2 1/4
cups crushed MultiGrain Cheerios™ Peanut Butter cereal
cup butter, melted
tablespoons sugar
cup Cool Whip™ frozen whipped topping, thawed
cups prepared chocolate pudding
Whipped topping
tablespoons peanut butter, melted


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  • 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.



Expert Tips

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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