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Layered Chocolate Peanut Butter Pie

 Layered Chocolate Peanut Butter Pie
Who can resist luscious chocolate and peanut butter paired up in a pie? With Judy Barrett's recipe, you don't have to! Reduced-fat and sugar-free ingredients lighten up the dessert without slicing into its satisfying flavor. When she takes it to gatherings in Oklahoma City. Judy gets an empty pie plate and lots of compliments in return.
8 ServingsPrep: 10 min. + chilling

Ingredients

  • 1/3 cup nonfat dry milk powder
  • 1-1/4 cups cold water
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1/2 cup reduced-fat chunky peanut butter
  • 1 reduced-fat graham cracker crust (8 inches)
  • CHOCOLATE LAYER:
  • 1/3 cup nonfat dry milk powder
  • 1-1/4 cups cold water
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 cup reduced-fat whipped topping
  • 1/2 ounce semisweet chocolate, shaved into curls

Directions

  • In a bowl, beat milk powder and water on low speed for 20 seconds.
  • Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut
  • butter; beat on low for 30 seconds. Pour into crust.
  • For chocolate layer, in a bowl, beat milk powder and water on low for
  • 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes.
  • Carefully spread over peanut butter layer. Top with whipped topping
  • and chocolate curls. Cover and refrigerate for at least 2 hours.
  • Yield: 8 servings.

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Layered Chocolate Peanut Butter Pie (continued)

Nutritional Facts: One slice equals 257 calories, 10 g fat (3 g saturated fat), 1 mg cholesterol, 505 mg sodium, 34 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 2 fat.