One thing I think everyone, ok a majority of people, can agree on is Chocolate and Peanut Butter are 2 of the most amazing things ever- and together, well insert Homer Simpson Drool…..
And being from Texas, well you know I had to add some LAYERS and they were INCREDIBLE and fairly easy.
4 Layer Reese’s Peanut Butter Pie
You’ll need the following-
1 (15.25-ounce) box Dark Chocolate Fudge Cake Mix
1 (8-ounce) package fat free cream cheese
¾ cup creamy peanut butter
1 cup confectioners’ sugar
1 tablespoon heavy cream or half & half
2 packages sugar free fat free instant chocolate fudge pudding mix ( 1 small ox, 1 large)
3 1/2 cups cold milk ( DO NOT Use Almond Milk, the pudding will not “take”)
1 (16-ounce) container light frozen whipped topping, thawed
Miniature peanut butter cups for garnish
(Recipe adapted from Spicy Southern Kitchen)
**Start by preparing the cake as you normally would and allow it to cool COMPLETELY- set aside. I used an 8×8 pan so it would be nice and thick.**
Using an electric mixer, beat cream cheese and peanut butter until smooth. Gradually add confectioners’ sugar and heavy cream or half & half whichever you have on hand. Spread this amazing peanut butter layer on top of cake layer.
In a bowl, whisk together pudding mix and milk for 2 minutes. Pour on top of pb cream cheese layer.
Refrigerate for at least 1 hour. When ready to serve, spread thawed light whipped topping on top and finish it off with mini peanut butter cups.