Description

This pie will get you rave reviews because it's creamy, dreamy and delicious. That makes it the perfect dessert to serve anytime.

Ingredients

• Crust:
• 1 crust from 14.1 oz. crust from box refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• Fudge Layer and Drizzle:
• 1 1/4 c. dark or semi-sweet chocolate chips
• 1/2 c. whipping cream
• 2 T. butter
• Filling:
• 1 1/4 c. milk
• 6 oz. container Yoplait® Original yogurt French vanilla
• 1 box (4 serving size) white chocolate instant pudding and pie filling mix
• 3 T. butter
• 10 oz. bag peanut butter chips (1 2/3 c.)
• Topping:
• 4 Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)

Steps

1. Preheat oven to 450 degrees F.
2. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes.
3. Meanwhile, in 1 quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 c. fudge mixture in small microwavable bowl for later drizzle; set remaining mixture aside to cool.