Peanut Butter Chocolate Pie
- Number of Servings: 8
Ingredients
20 mini peanut butter cups1 cup cold skim milk1 package (3.9 oz) fat free, sugar free instant chocolate pudding mix1 carton (8 oz) fat free cool whip1 (8 inch) oreo pie crust
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. Let stand for 2 minutes or until soft-set. Fold in cool whip.
Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Fold in chopped peanut butter cups. Spoon into crust. Arrange halved peanut butter cups on top. Refrigerate for at least 15 minutes before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 261.7
- Total Fat: 11.6 g
- Cholesterol: 3.1 mg
- Sodium: 373.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 1.0 g
- Protein: 4.1 g
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