Peanut butter cup pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | 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) |
Directions
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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Converted by MM_Buster v2.0l.