Chocolate Peanut Butter Pie Ii Recipe
Servings: 1
Ingredients
- 1 x (8 inch) ready made graham cracker pie crust
- 2 x single serve ready-made, fat free, chocolate pudding
- 1/3 c. reduced fat smooth peanut butter
- 1 x (8 oz) container lite nondairy whipped topping
Directions
- Method:1. In a mixing bowl, combine pudding and peanut butter; stir till smooth.
- Mix in whipped topping; stir till completely blended.
- 2. Pour filling into pie crust. Freeze pie till hard. Partially thaw in refrigerator, for about 2 hrs or possibly so, before serving. You can store leftovers in the refrigerator or possibly freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.
- Makes 1 - 8 inch pie
- Here's a pie for the non-bakers among us...no cooking skills needed...and it tastes great!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 1369 | |
| Calories from Fat 943 | 69% |
| Total Fat 107.78g | 135% |
| Saturated Fat 59.85g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 570mg | 24% |
| Potassium 631mg | 18% |
| Total Carbs 87.33g | 23% |
| Dietary Fiber 5.7g | 19% |
| Sugars 65.35g | 44% |
| Protein 25.86g | 41% |
