Mile High Pie #Recipe


35 vanilla wafers, finely crushed (about 1 cup)

1/4 cup butter, melted

1 pkg. (3.9 oz.) of instant chocolate pudding mix

2 cups of cold milk, divided

1/2 cup of cream cheese, softened

1 pkg. (3.4 oz.) of vanilla flavor instant pudding

1/2 cup of smooth peanut butter, divided

2 cups of thawed COOL WHIP Whipped Topping, divided

1 square of Semi-Sweet Chocolate


  1. Preheat the oven to 375ºF.
  2. Mix the wafer crumbs and the melted butter until well blended.
  3. Press the mixture onto the bottom and up the side of a 9-inch pie plate.
  4. Bake for 10 min.c and then allow to cool.
  5. Mix up the chocolate pudding with 1 cup of milk and whisk for 2 min. (Pudding will be thick.)
  6. Spread the chocolate pudding mix onto the bottom of crust.
  7. Gradually add the remaining milk to the cream cheese in a large bowl with mixer until blended.
  8. Add the vanilla pudding mix to the bowl and beat for 2 min.
  9. Hold back 1 Tbsp. of the peanut butter and add the rest to the bowl with the vanilla pudding and cream cheese mixture. Beat until the whole lot is well blended.
  10. Stir in one cup of Cool Whip.
  11. Spread vanilla mixture in the bowl over the chocolate layer
  12. Spread the remaining Cool Whip onto the center of the pie.
  13. Place in the fridge for three hours.
  14. When you are ready to serve, microwave the chocolate square and drizzle over the pie.
  15. Repeat with the remaining peanut butter.
  16. Enjoy


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  1. This sounds so good. Great dessert idea for the holidays. Thank you so much for sharing. I can’t wait to try this

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