Chocolate-Butterscotch Peanut Butter Pie
1/2 cup Better’n Peanut Butter
1-1/4 cups fat-free milk
1 package (4 serving size) instant butterscotch pudding mix
2 cups frozen light whipped topping, thawed
1 prepared (6 ounce) chocolate crumb crust
1/4 cup unsweetened cocoa powder
1 chocolate sandwich cookie, crumbled, for optional garnish
- Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
- Yield: 8 servings.
Calories from Fat 88g
Total Fat 8.4g
Saturated Fat 4.6g
Total Carbohydrates 29g
Dietary Fiber .8g