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Friday, March 11, 2016

Peanut Butter Pudding Pie

Peanut Butter Pudding Pie



What You'll Need:
  • 1/2 cup fat-free (skim) milk
  • 1 (4-serving) package sugar-free instant vanilla pudding mix
  • 1/3 cup reduced-fat peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup frozen fat-free whipped topping, thawed and divided
  • 1 (1.5-ounce) package peanut butter cups, chopped..... To even lower the Sugar.. I use Sugar Free Peanut Butter Cups
  • 1 (9-inch) reduced-fat graham cracker pie crust... I use the Sugar Free Crust!!!
What To Do:
  1. In a large bowl, using a wire whisk, combine milk and pudding until thickened. Whisk in peanut butter, vanilla, and 1 cup whipped topping. Stir in peanut butter cups.
     
Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.


Nutritional Information

Servings Per Recipe: 10
  • Amount Per Serving % Daily Value *
  • Calories 150
  • Calories from Fat 60
  • Total Fat 8.0g 12 %
  • Saturated Fat 2.2g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 5.3g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.8mg 1 %
  • Sodium 306mg 13 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 1.5g 6 %
  • Sugars 60 %


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