Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat)

photo by SemiSweetooth

- Ready In:
- 14mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (9 inch) prepared chocolate crumb crusts (or use a graham cracker crust, the chocolate is better!)
- 2 (4 ounce) packages single serve prepared fat-free chocolate pudding
- 1⁄2 cup reduced-fat peanut butter (or use sugar-free peanut butter)
- 1 (8 ounce) container Cool Whip Lite, frozen whipped topping, thawed
- Magic Shell ice cream topping (use as much as desired)
directions
- In a mixing bowl using a wooden spoon mix together the chocolate pudding and peanut butter until well combined.
- Using a spatula fold in the thawed Cool Whip topping until completely blended.
- Transfer the mixture into the pie crust.
- Freeze until completely firm (about 4 hours).
- When to pie is frozen drizzle the Magic Shell over the top and return to freezer until ready to serve.
- Thaw slightly before serving to allow easier slicing.
- Place any leftover pie in the freezer (don't worry you won't have any leftover!).
Reviews
-
Made this last night, sooooooo good. And Easy. Mom-in-law was over for dinner, she loved it !!! So brownie points for me (I need all the help I can get)!!!!! No chocolate crust at the store, so I had to settle for the shortbread flavor. Can't wait to try it out with the choc.crust !!!<br/>Thank You Kitten, and have a great day.
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So very, very good! I doubled a recipe for homemade pudding from my Betty Crocker Cookbook using splenda as my sweetener. I also used a graham cracker crust prepared with one egg white to make it very low fat. After these adjustments, I followed the recipe as is, omitting the chocolate hard shell. My husband absolutely loved this!! Thanks for posting.
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