Name: Chocolate Peanut Butter Pie II
Yield: 8
Ingredients: Prepared graham cracker crust - 1 (9 inch); Single serve ready-made, fat free, chocolate pudding - 2 (4 ounce) packages; Reduced fat smooth peanut butter - ⅓ cup; Lite frozen whipped topping - 1 (8 ounce) container

Ingredients for - Chocolate Peanut Butter Pie II

1. Prepared graham cracker crust 1 (9 inch)

2. Single serve ready-made, fat free, chocolate pudding 2 (4 ounce) packages

3. Reduced fat smooth peanut butter ⅓ cup

4. Lite frozen whipped topping 1 (8 ounce) container

How to cook deliciously - Chocolate Peanut Butter Pie II

1 . Stage

In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.

2 . Stage

Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.