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Recipes

Black Bottom Peanut Butter Pie

INGREDIENTS

Black Bottom Layer

1/4 cup honey
2 Tablespoons unsweetened cocoa

Filling

1 envelope unflavored gelatin
2 Tablespoons boiling water
4 ounces 1/3 less fat cream cheese, softened
1/4 cup honey
1/2 cup Better’n Peanut Butter
2 cups frozen light whipped topping, thawed

PROCEDURE

  1. In a small bowl, combine honey and cocoa, stirring until smooth. Spread onto bottom of Graham cracker crust. Set aside.
  2. In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. Set aside.
  3. In a mixing bowl, beat together cream cheese and honey until smooth. Add peanut butter and beat well until mixed, scraping bowl occasionally. Beat in gelatin mixture. Fold in whipped topping. Spoon into crust over Black Bottom mixture. Freeze at least 6 hours. Cut into 8 wedges to serve. Serve while frozen.

NUTRITION FACTS

Calories 297
Calories from Fat 90g
Total Fat 10g
Saturated Fat 5g
Cholesterol 10mg
Sodium 259mg
Potassium 32mg
Total Carbohydrates 47g
Dietary Fiber 1g
Sugars 9g
Protein 5g

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