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Old 01-07-2000, 11:49 PM   #1
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Default Misc.Pies

* Exported from MasterCook *

Luscious Peanut Butter Pie - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package JELL-O sugar free instant vanilla pudding
mix -- (4 serving size)
2/3 cup nonfat dry milk powder -- Carnation
1 1/3 cups water
6 tablespoons Peter Pan reduced fat chunky peanut butter
1 cup Cool Whip Lite -- divided, see directions
1 (6 oz) Keebler graham cracker piecrust
2 teaspoons chocolate syrup
2 teaspoons caramel syrup

1. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter and 1/3 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, spread remaining 2/3 cup Cool Whip Lite over top and drizzle with chocolate syrup and caramel syrup. Cut into 8 servings. Freezes well.

Mary's Notes: I did not use a pie crust and only used the chocolate syrup. Also used Fat Free Cool Whip. When I don't use the pie crust, I still make it in a pie plate because it makes it so easy to cut and then serve using a spoon to scoop it out. I put it into custards cups for eating. Hal said that this was "yummy". Definitely would make it again. Very easy recipe and very tasty too.

Serving size (1 slice)
According to the cookbooklet:
Per serving: 230 Cal, 10g Fat, 6g Pro, 29g Carb, 391mg Sod, 1g Fib
Healthy Exchanges: 1 Protein, 1 Fat, 1/4 Skim Milk, 1 Slider, 9 Opt. Cal.
Diabetic Exchanges: 1 1/2 Fat, 1 Starch, 1 Carbohydrate, 1/2 Meat
Weight Watcher Points: 5

Source:
"Camp Courageous Of Iowa Dessert Cookbooklet, page 43"
Copyright:
"Healthy Exchanges, Inc. 1996"
Yield:
"8 slices"

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NOTES : Submitted by MaryD on 5/13/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 5/14/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

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Old 10-28-2005, 10:15 PM   #2
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Default Chocolate Peanut Butter Pie

4 Tablespoons Reduced Fat Peanut Butter
1 Tablespoon Honey
1 1/2 Cups Rice Crispy Cereal
1 (1.4 oz.) Package Sugar Free Instant Chocolate Pudding Mix
2 Cups Skim Milk
Fat Free Cool Whip (optional)

In a small bowl, combine peanut butter and honey. Microwave on high for 20 seconds. Stir in cereal, and then press into a 9" pie plate and chill. Mix pudding and milk together, and then pour over piecrust and chill. Serve with 2 Tablespoons of Fat Free Cool Whip if desired.

Serves: 6
Per Serving: 141 Calories; 4g Fat (21.8% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 359mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Non-Fat Milk; 0 Other Carbohydrates

POints:3
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Old 06-18-2006, 08:38 PM   #3
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Default

WEIGHT WATCHER'S CHOCOLATE PEANUT
BUTTER PIE

CRUST:

16 (2 1/2 inch) graham cracker squares
2 tbsp. plus 2 tsp. butter

FILLING:

1 four serving size of sugar free Jello instant pudding
1 1/2 c. cold water
2/3 c. nonfat dry milk
1/2 c. chunky peanut butter

FILLING:

1 four serving size box of chocolate sugar free Jello instant pudding
1 1/4 c. cold water
2/3 c. non fat dry milk

TOPPING:

2 c. Lite Cool Whip

Crush crackers and mix in butter. Press mixture into pie pan and chill.

Mix filling ingredients well then add 1/2 cup chunky peanut butter. Blend well and spread in chilled pie shell for first layer.

Mix chocolate pie mix well and spread over first layer. Topping: cover with 2 cups lite Cool Whip and refrigerate until serving.
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