Prep/Total Time:

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


  1. 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.
  2. Yield: 8 servings.

Nutrition Facts

  • Calories 254
  • Calories from Fat 88g
  • Total Fat 8.4g
  • Saturated Fat 4.6g
  • Cholesterol .6mg
  • Sodium 440mg
  • Potassium 104mg
  • Total Carbohydrates 29g
  • Dietary Fiber .8g
  • Sugars 19g
  • Protein 5g
Ready to Taste?

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