*Photo courtesy of Mary Gajda - Capital Area Women's Lifestyle Magazine.
6-ounce graham cracker crust (ready to eat)
5 tablespoons unsalted butter
1 cup chunky or smooth peanut butter
1 1/4 cups powdered sugar
3.9 ounce box chocolate instant pudding and pie filling
1 cup milk
8-ounce whipped topping, slightly thawed
2/3 cup Reese's "Minis" Peanut Butter Cups, chopped
2/3 cup Reese's Pieces
In a small saucepan, melt the butter and the peanut butter together slowly, stirring constantly with a large spoon, do not boil! Remove from heat and set aside. Immediately add the powdered sugar and combine well with a large spoon until smooth. Spread evenly into the graham cracker crust. In a small bowl, put the contents of the chocolate instant pudding and pie filling and add one cup of milk. Mix well with a large spoon (it will be thick). Spread on top of the butter, peanut butter and powdered sugar mixture. Sprinkle 1/3 cup of the Reese's "Minis" Peanut Butter Cups and 1/3 cup of the Reese's Pieces. Cover with the whipped topping and then sprinkle 1/3 cup of the Reese's "Minis" Peanut Butter Cups and the 1/3 cup of the Reese's Pieces. Freeze eight hours. Serve frozen - it's delicious!!!!!!!!!!!!!!!!!