• E J's Chocolate Peanut Butter Pie

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    • 1 x 9" Graham Cracker Pie Crust
    • 1 pkt Sugar-free vanilla pudding*
    • 2/3 c. Nonfat dry lowfat milk pwdr
    • 1 1/2 c. Cool water
    • 1/2 c. Chunky peanut butter
    • 1 pkt Sugar-free instant chocolate Pudding mix*
    • 2/3 c. Nonfat dry lowfat milk pwdr
    • 1 1/4 c. Cool water
    • 2 c. Regular whipped topping


    1. *4 Serving size Filling Layer 1: Add in dry lowfat milk pwdr to pudding mix. Add in water and mix till smooth. Beat in peanut butter. Spread in bottom of pie shell.
    2. Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add in dry lowfat milk to pudding mix. Stir in water. Mix till smooth. Pour on top of peanut butter layer. Topping: Spread on top of pie. If you like, garnish with chocolate curls made from 1 ounce. of chocolate bar or possibly mini chocolate chips. Refrigeratebefore serving.
    3. Each serving provides: l/2 Bread, 1 Fat, 1/2 Lowfat milk, 1 Protein, 150 optional calories (crust, 50; topping, 50; pudding, 30; garnish, 20.

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