Chocolate Peanut Butter Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
SPOON 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
BEAT peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spread over chocolate layer. Top with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Drizzle with remaining fudge topping just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KIKKIS.
3/4 cup hot fudge ice cream topping, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1/2 cup creamy peanut butter 1-1/4 cups cold non fat milk 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Fat Free Sugar FreeInstant Pudding 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
SPOON 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
BEAT peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mixes; beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP; spread over chocolate layer. Top with remaining COOL WHIP.
REFRIGERATE 3 hours or until firm. Drizzle with remaining fudge topping just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user KIKKIS.
Nutritional Info Amount Per Serving
- Calories: 432.0
- Total Fat: 21.4 g
- Cholesterol: 1.3 mg
- Sodium: 642.5 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 2.2 g
- Protein: 8.3 g
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