This is especially for my great friend and "Narrow Weigh" team member Teresa Baumgardner. Now you can make a peanut butter pie that you can keep in the house!!



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