Peanut Butter Chocolate Cream Pie
|Smooth peanut butter||1⁄4 Cup (4 tbs)|
|Honey||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Toasted rice cereal||2 1⁄4 Ounce|
|Reduced calorie chocolate pudding mix||1 Tablespoon (1 Envelope, Four 1/2 Cup Servings)|
|1% milk||2 Cup (32 tbs)|
|Reduced calorie whipped topping||1⁄4 Cup (4 tbs) (8 Calories Per Tablespoon)|
1. In medium bowl, combine peanut butter and honey; stir in rice cereal, coating cereal evenly with peanut butter.
2. Spray 9-inch pie plate with nonstick cooking spray. With back of spoon, press cereal mixture into bottom and up sides of pie plate. Freeze, uncovered, 1/2 hour.
3. Prepare chocolate pudding with milk, following package directions. Pour into crust; refrigerate, uncovered, 1 hour.
4. With pastry bag fitted with star tip, decoratively pipe whipped topping onto pie.
Serving size: Complete recipe
Calories 741 Calories from Fat 342
% Daily Value*
Total Fat 40 g61.4%
Saturated Fat 12.1 g60.3%
Trans Fat 0 g
Cholesterol 22.6 mg7.5%
Sodium 514.1 mg21.4%
Total Carbohydrates 75 g25%
Dietary Fiber 4.2 g17%
Sugars 56.3 g
Protein 30 g59.1%
Vitamin A 17.7% Vitamin C 0.17%
Calcium 58.4% Iron 12.1%
*Based on a 2000 Calorie diet