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Chocolate Peanut Butter Pie II Recipe

Recipe by: 106a802496d678ba

"Here's a pie for the non-bakers among us...no cooking skills needed...and it tastes great!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
  • 2Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.
Ingredients
  • 8 servings
  • 275 cals
  • 1 (9 inch) prepared graham cracker crust
  • 2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
  • 1/3 cup reduced fat smooth peanut butter
  • 1 (8 ounce) container lite frozen whipped topping
Nutrition

Amount per serving ( 5 total)

  • Calories:
    275
    14%
  • Fat:
    13.6
    21%
  • Carbs:
    35.8
    12%
  • Protein:
    4.9
    10%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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