Chocolate Peanut Nutter Butter Pie |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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I found this recipe in a holiday hand-out. Not a diabetic pie, but it looked sooo good. Maybe a potluck at church kinda pie?? Who knows. Try it...Cook time is chill time. Ingredients:
1 already prepared chocolate cookie pie crust (i use oreo) |
12 nutter butter sandwich cookies |
8 ounces whipped topping, thawed if frozen |
2 cups cold milk |
2 (3 1/2 ounce) boxes sugar-free instant chocolate pudding mix |
Directions:
1. Cut the Nutter Butters in half crosswise.
2. Mix the pudding and milk. Spoon half the pudding into the crust and place the cookies on the pudding.
3. Stir in 1 1/2 cups of whipped topping into the remaining pudding and spread on top of the cookie layer.
4. Cover with plastic wrap to prevent a skin forming and refrigerate three hours.
5. Top with the remaining whipped topping just before serving.
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