Crunchy Peanut Butter & Chocolate Pie

• 2 graham cracker pie crust
• 1 1/2 cups crunchy peanut butter
• 2 boxes sugar-free instant chocolate pudding mix
• 3 cups skim milk
• 12 ounces non-dairy whipped topping
• 1/4 cup peanuts, finely chopped

1. Measure peanut butter into a bowl.
2. Heat peanut butter in microwave for 20 seconds.
3. Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total).
4. Let remaining peanut butter (approx 1/2 cup) cool.
5. Mix 2 boxes of pudding with 3 cups skim milk, beating until thick.
6. Divide pudding mixture in half and pour one half over each pie.
7. Mix whipped topping and remaining peanut butter until blended.
8. Spread one half of whipped topping mixture over each pie.
9. Sprinkle peanuts on top of pies.
10. Refrigerate 1 hour or until well-chilled.
11. Serve and ENJOY!

graham cracker pie crust, crunchy peanut butter, sugar, milk, peanuts

Taken from www.food.com/recipe/crunchy-peanut-butter-chocolate-pie-91256 (may not work)