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.