Peanut Butter Cup Pie

• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 12 cups nonfat milk (skim)
• 13 cup reduced-fat crunchy peanut butter
• 1 12 cups frozen light whipped dessert topping, thawed and divided
• 1 (1 5/8 ounce) package peanut butter cups, chopped
• 1 reduced-fat 9-inch graham cracker crust

1. In a large bowl, using a wire whisk, combine the pudding and milk until thickend, whisk in th epeanut butter and 1 C whipped topping, stir in the peanut butter cups.
2. Pour the mixture into the pie crust, then spread the remaining 1/2 C whipped topping over the pie.
3. Cover and chill for at least 4 hours, or until ready to serve.

vanilla pudding, nonfat milk, peanut butter, peanut butter, graham cracker crust

Taken from www.food.com/recipe/peanut-butter-cup-pie-101628 (may not work)