peanut butter cup pie

Shelf life
1 servings
1 pack JELL-O sugar-free instant vanilla pudding; (4-serving)
  ; mix
1⅓ cup Carnation Nonfat Dry Milk Powder
2 cups Water
6 tablespoons Peter Pan reduced-fat creamy peanut
  ; butter
¼ cup Cool Whip Free
Keebler chocolate piecrust; (6-ounce)
1 pack JELL-O sugar-free instant chocolate fudge; (4-serving)
  ; pudding mix
1 tablespoon Finely chopped dry-roasted peanuts; (1/4 ounce)

In a medium bowl, combine dry vanilla pudding mix, ⅔ cup dry milk powder, and 1 cup water. Mix well with a wire whisk until smooth. Blend in peanut butter and Cool Whip Free. Spread pudding mixture into piecrust. In the same medium bowl, combine dry chocolate fudge pudding mix, remaining ⅔ cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Spread chocolate mixture evenly over peanut butter mixture. Sprinkle chopped peanuts evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.

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