Chocolate Ice Cream-Peanut Butter Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.6
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 108.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.5 g
- Protein: 0.5 g
View full nutritional breakdown of Chocolate Ice Cream-Peanut Butter Pie calories by ingredient
Introduction
Absolutely delicious - a hit with everyone in our family, dieter, diabetic or not! Absolutely delicious - a hit with everyone in our family, dieter, diabetic or not!Number of Servings: 12
Ingredients
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1 Carton Breyer's Chocolate Fudge No Sugar Added Ice Cream
1/2 Cup Reduced Fat Creamy Peanut Butter
1 Box 100 Calorie Oreo Cookies
2 Tbsp Smart Balance Margarine, Melted
Directions
For Pie Crust:
In a medium bowl crush the contents of entire box of 100 calorie packs into crumbs.
Drizzle melted margarine over cookie crumbs. Mix well, distributing margarine through crumbs.
Put mixture into a pie pan lightly sprayed with pan spray. Using a plastic bag over your hand, press the mixture into the bottom and up the sides of the pie pan.
Refridgerate for at least 1 hour.
For Filling:
Place entire carton of ice cream in a large bowl. Let stand at room temperature until soft.
Drop peanut butter by tablespoons over ice cream.
Swirl peanut butter throughout ice cream.
Spoon ice cream-peanut butter mixture into pie crust, careful to not disturb cookie crust, mounding as necessary.
Freeze for at least one hour.
Optional:
Prior to freezing pie, drizzle heated Smuckers Sugar Free Hot Fudge Topping over the top of pie.
Calorie Count:
If pie is cut into 10 pieces, 224 calories per slice.
If pie is cut into 12 pieces, 187 calories per slice.
Number of Servings: 12
Recipe submitted by SparkPeople user GLVS2DANCE.
In a medium bowl crush the contents of entire box of 100 calorie packs into crumbs.
Drizzle melted margarine over cookie crumbs. Mix well, distributing margarine through crumbs.
Put mixture into a pie pan lightly sprayed with pan spray. Using a plastic bag over your hand, press the mixture into the bottom and up the sides of the pie pan.
Refridgerate for at least 1 hour.
For Filling:
Place entire carton of ice cream in a large bowl. Let stand at room temperature until soft.
Drop peanut butter by tablespoons over ice cream.
Swirl peanut butter throughout ice cream.
Spoon ice cream-peanut butter mixture into pie crust, careful to not disturb cookie crust, mounding as necessary.
Freeze for at least one hour.
Optional:
Prior to freezing pie, drizzle heated Smuckers Sugar Free Hot Fudge Topping over the top of pie.
Calorie Count:
If pie is cut into 10 pieces, 224 calories per slice.
If pie is cut into 12 pieces, 187 calories per slice.
Number of Servings: 12
Recipe submitted by SparkPeople user GLVS2DANCE.
Member Ratings For This Recipe
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CLAWFRANK
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REGINAROLLINS
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JIFFMOM
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CSQURRED
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KJCAMPERS