Layered Chocolate Peanut Butter Pie

• 1/3 cup nonfat dry milk powder
• 1-1/4 cups cold water
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1/2 cup reduced-fat chunky peanut butter
• 1 reduced-fat graham cracker crust (8 inches)
• 1/3 cup nonfat dry milk powder
• 1-1/4 cups cold water
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
• 1 cup reduced-fat whipped topping
• 1/2 ounce semisweet chocolate, shaved into curls

1. In a bowl, beat milk powder and water on low speed for 20 seconds. Add vanilla pudding mix; beat on low for 1-1/2 minutes. Add peanut butter; beat on low for 30 seconds. Pour into crust.
2. For chocolate layer, in a bowl, beat milk powder and water on low for 20 seconds. Add chocolate pudding mix; beat on low for 2 minutes. Carefully spread over peanut butter layer. Top with whipped topping and chocolate curls. Cover and refrigerate for at least 2 hours.

nonfat dry milk powder, cold water, sugar, peanut butter, graham cracker crust, nonfat dry milk powder, cold water, sugar, topping, semisweet chocolate

Taken from www.tasteofhome.com/recipes/layered-chocolate-peanut-butter-pie/ (may not work)