Title: E. J.'s Chocolate Peanut Butter Pie
Categories: Diet Cake Chocolate Dessert
Yield: 8 Servings
| CRUST |
| 1 | | 9" Graham Cracker Pie Crust |
| FILLING LAYER |
| 1 | pk | Sugar-free vanilla pudding* |
| 2/3 | c | Nonfat dry milk powder |
| 1 1/2 | c | Cold water |
| 1/2 | c | Chunky peanut butter |
| FILLING LAYER |
| 1 | pk | Sugar-free instant chocolate |
| | | Pudding mix* |
| 2/3 | c | Nonfat dry milk powder |
| 1 1/4 | c | Cold water |
| TOPPING |
| 2 | c | Regular whipped topping recomend a sugar free whipped toppin |
*4 serving size Filling Layer 1: Add dry milk powder to pudding mix. Add
water and mix until smooth. Beat in peanut butter. Spread in bottom of pie
shell. Filling Layer 2: Use same bowl from layer 1 (no need to wash it).
Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top
of peanut butter layer. Topping: Spread on top of pie. If desired, garnish
with chocolate curls made from 1 oz. of chocolate bar or mini chocolate
chips. Chill before serving. Each serving provides: l/2 Bread, 1 Fat, 1/2
Milk, 1 Protein, 150 optional calories (crust, 50; topping, 50; pudding,
30; garnish, 20.
Submitted by Patricia Wyatt (DPSR32A).