Ingredients
1 package (6 ounces) peanut butter cups1 cup cold 2% milk1 package (3.9 ounces) instant chocolate pudding mix1 carton (8 ounces) frozen whipped topping, thawed1 chocolate crumb crust (9 inches)
Preparation
Cut four peanut butter cups in half; coarsely chop remaining cups and set aside. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping.
Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.
