Chocolate Peanut Butter Pie!!!!!!!! 130 CALS!!!

Hold your horses... there is nothing "good for you" about this.

The first four ingredients of the Cool Whip Free are: Water, Corn Syrup (read: sugar), Hydrogenated Vegetable Oil (read: trans fats), High Fructose Corn Syrup (read: sugar again).

Graham Crackers are NOT good for you. Refined cereal grains (anything flour based) are unnecessary in your diet. Replace them with a crust made of nuts and you're better off. Yes, nuts are higher in fat, but your body requires fat for functioning. It does NOT require grains.

This is loaded with sugar. A huge "diet" saboteur. If you're trying to get lean, lose the sugar from your diet. Nosh on dark chocolate (lower in sugar and fat) and some nuts. Not Cool Whip and pudding!

In the past twenty years, "low-fat" foods have become a way of life for many Americans and yet, Americans are fatter than ever. Don't eat anything labeled "low-fat", eat things without labels instead.

nearly all the "diet" foods promoted on this site are similar to what you just listed, but people still think they are losing weight. just use the real stuff, have an indulgent snack, a small amount to kill the craving and then walk away. maybe do some extra exercise to burn off the calories if they bother you that much
low-cal/low-fat doesn't equal "good for you" because of all the chemicals used to make the products 'low cal' or whatever.

THIS THREAD JUST CAN NOT DIE...I decided to change the title....

I came across this recipe and it looks amazingly good!!!

Almost Good For You Mini Chocolate Peanut Butter Pies

Yields 12



Ingredients

9 reduced fat graham cracker squares, crushed finely
2 tablespoons reduced-fat margarine, melted
1 cup 1% milk OR unsweetened soy milk
½ cup, plus 1 tablespoon creamy peanut butter
1 (1.4 ounce) package sugar-free chocolate pudding mix
2 cups light or fat-free Cool Whip
Additional Cool Whip or Redi-Whip for serving

How to make it

Line 12 muffin cups with paper liners.
In a small bowl, combine graham cracker crumbs and melted margarine.
Press crumb mixture into bottom of lined muffin cups (about 1 tablespoon of crumbs per muffin cup).
Bake at 350 degrees for 5 minutes; remove pan from oven and cool completely before filling.
In a large mixing bowl, beat the peanut butter and milk together on low speed.
Add the pudding mix and beat for 1 minute.
Fold in the Cool Whip; spoon mixture into the muffin cups.
Freeze for several hours or overnight.
To serve, remove fluffs from freezer, peel off liner and let stand at room temperature to soften slightly, about 5 minutes, and top with a tablespoon of Light or Fat Free Cool Whip or Redi-Whip.

NOTE: For a change in flavor, use vanilla pudding in place of the chocolate pudding -

Originated from User Krumkake on www.grouprecipes.com

"These make a handy snack in the freezer, and you'll never know you're eating something "light" in calories and fat. I can almost make myself believe I'm eating something good for me while still enjoying my indulgence in sweets."