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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I had this pie last Christmas and it was by far THE best pb pie I've ever tasted. Come to find out, it's a diabetic recipe-bonus! :) Very smooth and creamy and flavorful. Ingredients:
8 oz. fat free cream cheese |
6 tbsp reduced fat chunky p.b. |
1 tsp vanilla |
1- 4 serving pkg sugar free instant vanilla pudding mix |
1 1/3 c. dry milk powder |
2 c. water |
1 c. cool whip free |
1- 6oz. chocolate pie crust |
1- 4 serving pkg sugar free instant chocolate pudding mix |
Directions:
1. In large bowl, stir cream cheese until soft. Blend in p.b. and vanilla. Add dry vanilla pudding, 2/3 c. milk powder and 1 c. water. mix well with whisk. Blend in 1/4 c. cool whip. Spread into pie crust. In another bowl, combine dry chocolate pudding mix, 2/3 c. milk powder and 1 c. water. Mix well using whisk. Spread over p.b. layer. Chill 1 hour. Spread remaining cool whip on top. And there you go! Magic!
2. Taken from the cook book is The Healthy Exchanges Diabetic Cookbook by JoAnna Lund.
3. All of the recipes I've tried so far are great. Plus it gives all the break downs for nutrition and what not.
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