Frozen Peanut Butter Pie

Frozen Peanut Butter Pie

4.9 of 5 (35)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.4 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Frozen Peanut Butter Pie calories by ingredient
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Introduction

A light creamy frozen treat originally from WW. A light creamy frozen treat originally from WW.
Number of Servings: 8

Ingredients

    1/3 C JIF Peanut Butter
    1 regular sized container of Fat Free Cool Whip
    Graham Cracker Pie Crust

Directions

Combine peanut butter and 1/2 of the Cool Whip together till creamy and smooth. Fold in the rest of the Cool Whip. Then pour entire mixture into a graham cracker crust. Freeze for at least 2 hours. Servings vary according to size of piece of pie. Calories listed are for 1/8 of pie.

Number of Servings: 8

Recipe submitted by SparkPeople user KBRADLEYSLP.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    LOVED this! I used chocolate crust - which was better nutrition wise than even the low fat graham crust and it was a perfect compliment to the peanut butter filling. I also used Simply Jiff for the peanut butter so that cut down a little on the fat and carbs. My husband really liked it too. - 1/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely DELICIOUS!!! I used the reduced fat crust and the reduced fat peanut butter. I will definitely make it again! - 7/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe. It is so easy to make and taste amazing! - 7/4/08

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  • Yummy! The whole family loved it! - 5/23/10

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  • My wife and I just finished our first pie. We each had a piece for a snack each night after dinner. We LOVED this recipe. (we used the chocolate pie crust and adjusted our nutritional info accordingly)
    We will be making and enjoying this pie again and again.
    - 4/29/10

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