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This is just scrumptious. I made the full amount of pudding (added some cinnamon) and the cookie dough, that gave me 11 regular muffin pan sized tart shells. Whats not to love about peanut butter and chocolate? I used skim milk in the pudding and Adams natural peanut butter (no added sugar or fat) and Splenda in the cookie crust for a special and guilt free dessert. Made for the Diabetic Forum's July "When It's Hot".
Hey there! It's Pam Tremble. Thanks for the mention. This pie is simply AMAZING! Seriously one of the best I've had. My friend Ruthann makes it for potlucks and everyone always requests it.