March 17, 2008

Peanut Butter Pie Deeeelish!

I haven't shared a recipe in awhile, so I thought I'd better get on the ball. What better to share with you than my family's favorite dessert pie recipe. Talk about easy? This is deelish and quick (but probably not terribly healthy). It's also fun to take to potlucks or parties...

Peanut Butter Pie
  • 1 (9 inch) prepared graham cracker crust
  • 2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
  • 1/3 cup reduced fat smooth peanut butter
  • 1 (8 ounce) container lite frozen whipped topping
  1. In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
  2. Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.
Sometimes I like to just layer the fillings-- First pour in peanut butter. Top with pudding. Top the pudding with whip cream. It's just a different way of doing it and I rather like the separation of the ingredients. Enjoy! The kids sure will!



Tori :) said...

Sounds eazy and yummy- my 2 main requirements. :)

Yvonne said...

Besides those mentioned by tori--IT'S HAS CHOCOLATE. Thanks.

Angie Younce at Angies Pangies said...

This recipe looks great! I think I'll make it later in the week for snackies for my hubby and me.

Thanks so much!

Tori :) said...

We loved it!


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