Peanut Butter Chocolate Pudding Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 208.7
- Total Fat: 10.9 g
- Cholesterol: 0.0 mg
- Sodium: 269.1 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.9 g
- Protein: 3.8 g
View full nutritional breakdown of Peanut Butter Chocolate Pudding Pie calories by ingredient
Introduction
Peanut Butter pudding pie :)If using the sugar-free fat-free instant pudding, I'd recommend using slightly less milk than called for because the pie will turn out a little less firm than desired. It might be a mess, but it's a tasty one!
Use creamy peanut butter if you don't like the crunch.
Peanut Butter pudding pie :)
If using the sugar-free fat-free instant pudding, I'd recommend using slightly less milk than called for because the pie will turn out a little less firm than desired. It might be a mess, but it's a tasty one!
Use creamy peanut butter if you don't like the crunch.
Number of Servings: 10
Ingredients
-
3/4 c. confectioners' sugar
1/2 c. crunchy peanut butter
1 package instant chocolate pudding (3.9 oz regular, or 1.4oz fat-free, sugar-free)
1 (1.3 oz) envelope whipped topping mix
1 (9-inch) pie shell, baked
Directions
1. Mix and crumble confectioners' sugar and peanut butter. Put half into bottom of pie shell, save the rest.
2. Make pudding as directed (please note that if using sugar-free, fat-free, i recommend using less milk... perhaps 1.5 c. milk instead, to keep pudding firm).
3. Pour pudding over peanut butter crumbs.
4. Mix dream whip as directed, and spread over pudding. Sprinkle the top of the pie with remaining crumb mix. Chill and serve
Notes:
1) use fat-free milk and sugar-free/fat-free pudding to keep calories and fat content low.
2) use a reduced-fat pie crust. I only had the regular on hand, so the calories shown here include the full-fat version.
3) a coworker recommended freezing the pie because it was so "wet" (this was the first time I made it). Perhaps it would be more firm if I used less milk. Or, if i had frozen it.
4) I normally prefer creamy peanut butter vs. crunchy. I used crunchy for this recipe, but I think next time i'll use creamy peanut butter. I didn't like how nutty the pie tasted/felt. I think it would have been better with creamy PB.
Number of Servings: 10
Recipe submitted by SparkPeople user ANDREAPIERSON.
2. Make pudding as directed (please note that if using sugar-free, fat-free, i recommend using less milk... perhaps 1.5 c. milk instead, to keep pudding firm).
3. Pour pudding over peanut butter crumbs.
4. Mix dream whip as directed, and spread over pudding. Sprinkle the top of the pie with remaining crumb mix. Chill and serve
Notes:
1) use fat-free milk and sugar-free/fat-free pudding to keep calories and fat content low.
2) use a reduced-fat pie crust. I only had the regular on hand, so the calories shown here include the full-fat version.
3) a coworker recommended freezing the pie because it was so "wet" (this was the first time I made it). Perhaps it would be more firm if I used less milk. Or, if i had frozen it.
4) I normally prefer creamy peanut butter vs. crunchy. I used crunchy for this recipe, but I think next time i'll use creamy peanut butter. I didn't like how nutty the pie tasted/felt. I think it would have been better with creamy PB.
Number of Servings: 10
Recipe submitted by SparkPeople user ANDREAPIERSON.
Member Ratings For This Recipe
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