Wednesday, July 30, 2008

Peanut Butter Cup Pie

(It's basically fat-free and sugar-free ... AND still tasty!)

1 graham cracker crust
1 8-ounce package fat-free cream cheese
2 heaping tablespoons peanut butter
dash vanilla
2 or 3 packages/spoons artifical sweetener
1 container of free Cool Whip

1 1/2 cups skim milk
1 small package sugar-free, fat-free chocolate pudding

Mix cream cheese and 2/3 container of Cool Whip with vanilla and artificial sweetener until creamy. Add peanut butter. Pour mixture into pie crust.

Prepare pudding per package directions, using only 1 1/2 cups milk. Spread over top of pie. Use remainder of Cool Whip on top of pie.

Refrigerate at least 2 hours before serving.

Makes 8 servings.

SERVING = 1 slice
EXCHANGES = 1 starch; 1 meat

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