Easy Frozen Peanut Butter Chocolate Pie (Lower-Fat)
- 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)
- 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!).
graham cracker crust, chocolate pudding, peanut butter, shell ice cream topping
Taken from www.food.com/recipe/easy-frozen-peanut-butter-chocolate-pie-lower-fat-229332 (may not work)