Peanut Butter Pies

ChubbyBunny

Chocolate Peanut Butter Pie



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.

*In order for this dessert to have the distinctive layers of peanut butter and chocolate, you have to let it set in between each layer.

Nutrition Facts- One serving: One slice
Calories: 257
Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 505 mg
Carbohydrate: 34 g
Fiber: 2 g
Protein: 8 g

ChubbyBunny

Chocolate Peanut Butter Pie



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.

*In order for this dessert to have the distinctive layers of peanut butter and chocolate, you have to let it set in between each layer.

Nutrition Facts- One serving: One slice
Calories: 257
Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 505 mg
Carbohydrate: 34 g
Fiber: 2 g
Protein: 8 g

ChubbyBunny

Creamy Peanut Butter Pie



Ingredients:
1-3/4 cups cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/3 cup reduced-fat creamy peanut butter
1 reduced-fat graham cracker crust (8 inches)
2 cups reduced-fat whipped topping
8 teaspoons chocolate syrup

Directions:

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours.

Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

Yield: 8 servings.

Nutrition Facts-One serving: (1 piece)
Calories: 258
Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 5 mg
Sodium: 180 mg
Carbohydrate: 30 g
Fiber: 1 g
Protein: 6 g

Losing_It

Holy, yumminess, batman!!! I wish I would have spent my 300 calories on this instead of lemon cake!:laugh:

ChubbyBunny

I figure 300 cals for a piece of peanut butter heaven is worth it now and then. :flowerforyou: