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Nancy, a recipe for this was requested in your Saturday May 5th newsletter. I hope this recipe will help.


Peanut Butter Pie - 5 Points
Serving Size : 8

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

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.

Serving size (1 slice)
According to the cook booklet:
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
Points: 5
Kathy in Alabama

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