Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 6 ounces, weight White Chocolate Chips
- ½ cups Peanut Butter
- 8 ounces, weight Cool Whip
- 1 whole Graham Cracker Crust
- 1 cup Semi-Sweet Chocolate Chips
- ½ pints Heavy Cream
Preparation Instructions
1. Melt white chocolate chips in a double boiler.
2. Fold in peanut butter.
3. Fold in Cool Whip.
4. Pour mixture into pie shell.
5. Refrigerate for approximately 1 hour.
6. Prepare chocolate topping by melting semi-sweet chocolate chips in double boiler. Stir in the cream.
7. Pour chocolate topping over the pie.
8. Top pie with any desired toppings. I used chopped nuts, chopped mini Reese’s Cups, and more Cool Whip.
