Chocolate Peanut Butter Pie
- 1/3 cup Sue Bee® Honey
- 1 8-ounce package cream cheese
- 1 cup peanut butter
- 1/2 cup milk
- 2 teaspoons vanilla extract or flavoring
- 1 3 1/2-ounce package instant chocolate pudding
- 1 8-ounce container whipped topping
- 1 9-inch chocolate cookie crumb pie crust
- Beat together cream cheese, peanut butter, Sue Bee® honey, milk and vanilla until creamy.
- Stir in pudding until dissolved.
- Stir in whipped topping and pour into crust.
- Refrigerate for 2 hours before serving.