No-Bake Chocolate and Peanut Butter Pie

Preheat oven to 350℉.

Mix together graham cracker crumbs and butter.

Press mixture into a 9 inch pie plate.

Bake for 8-10 minutes.

Cool completely before filling.

Meanwhile, in another bowl, mix together pudding and milk.

Mix together cream cheese, peanut butter and confectioner’s sugar until creamy.

Fold in half of the thawed whipped topping.

Finely chop 6 peanut butter cups.

Spread the peanut butter mixture over the cooled crust.

Sprinkle chopped peanut butter cups evenly over the mixture.

Spoon the pudding over the peanut butter layer.

Spread the remaining whipped topping over the pudding.

Cut the remaining 4 peanut butter cups in half.

Place peanut butter cup halves evenly around the pie.

Refrigerate for at least one hour.