Cmp (chocolate, Marshmallow, Peanut) Pie |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This pie is inspired by the CMP sundae. This is a great dessert for potlucks. Cook time includes baking crust plus cooling time. Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter, melted |
1/2 cup chopped peanuts |
1/2 cup peanut butter |
8 ounces cream cheese |
1 cup powdered sugar |
8 ounces frozen non-dairy topping, partially thawed (such as cool whip) |
1 (3 1/2 ounce) package instant chocolate pudding mix |
1 (3 1/2 ounce) package instant vanilla pudding |
2 3/4 cups cold milk (2% or whole) |
12 ounces frozen non-dairy topping, partially thawed |
2/3 cup marshmallow cream |
3 tablespoons chopped peanuts, if desired and (to garnish) or 3 tablespoons mini chocolate chips, if desired (to garnish) |
Directions:
1. For crust: Mix graham crumbs, melted butter and chopped peanuts together in bowl. Press into bottom of 13 x 9 baking pan. Bake at 350 for 15 minutes. Remove from oven and allow to cool-about 30 minutes.
2. 1ST LAYER: Cream PB and cream cheese. Beat in sugar. Blend in 8 oz whipped topping. Spoon scattered dallops on to cooled crust and gently spread evenly over the crust.
3. 2ND LAYER: Beat pudding mixes and milk until thick. Spoon scattered dallops on top of first layer and gently spread evenly.
4. 3RD LAYER: Beat 12 oz. whipped topping with marshmallow fluff and spoon scattered dallops over 2nd layer-gently spread evenly over 2nd layer. Sprinkle with chopped peanuts and/or chocolate chips; if desired.
5. Chill at least 1 hour before serving. Store in refridgerator.
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