Life Throws You Curve Balls, You Learn to hit them out of the Park!

Peanut Butter Cup Pie

Serving size: 1 slice, Total servings: 8

1 package (4-serving size) sugar-free instant vanilla pudding mix

1-1/2 cups fat-free (skim) milk

1/3 cup reduced-fat chunky peanut butter

1-1/2 cups frozen light whipped topping, thawed and divided

1 package (1.6 ounces) peanut butter cups, chopped

1 9-inch reduced-fat graham cracker pie crust


1. In a large bowl, using a wire whisk, combine the pudding and milk until thickened. Whisk in the peanut butter and 1 cup whipped topping. Stir in the peanut butter cups.

2. Pour the mixture into the pie crust, then spread the remaining 1/2 cup whipped topping over the pie.

3. Cover and chill for at least 4 hours, or until ready to serve.


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