E. J.'s Chocolate Peanut Butter Pie

• 1 9-inch graham cracker pie crust
• 1 pkg. sugar-free vanilla pudding
• 2/3 cup nonfat dry milk powder
• 1-1/2 cup cold water
• 1/2 cup chunky peanut butter
• 1 pkg. sugar-free instant chocolate pudding mix
• 2/3 cup nonfat dry milk powder
• 1-1/4 cup cold water
• 2 cups regular whipped topping

1. Filling Layer 1: Add dry milk powder to pudding mix.
2. Add water and mix until smooth.
3. Beat in peanut butter.
4. Spread in bottom of pie shell.
5. Filling Layer 2: Use same bowl from layer 1 (no need to wash it).
6. Add dry milk to pudding mix.
7. Stir in water.
8. Mix until smooth.
9. Pour on top of peanut butter layer.
10. Topping: Spread on top of pie.
11. If desired, garnish with chocolate curls made from 1 oz.
12. of chocolate bar or mini chocolate chips.
13. Chill before serving.

graham cracker pie crust, sugar, nonfat dry milk powder, cold water, chunky peanut butter, sugar, nonfat dry milk powder, cold water, regular whipped topping

Taken from www.foodgeeks.com/recipes/2204 (may not work)