Ingredients
– 3.9 ounces instant chocolate pudding mix Helps with thickness and adds chocolate flavor
– 1 1/4 cups nonfat milk Low in calories, supports the pie’s light texture
– 3/4 cup creamy peanut butter Provides protein and a creamy base
– 8 ounces whipped topping half for filling, half for topping Adds lightness; fold gently for best results
– 1 9-inch Oreo crust (store-bought or homemade)
– chopped peanut butter cups optional for garnish
Instructions
1-Prepare the crust: Use your 9-inch Oreo crust and set it aside.
2-Mix the pudding: Whisk the pudding mix with nonfat milk until thick.
3-Add peanut butter: Blend in the creamy peanut butter for a smooth consistency.
4-Fold in topping: Gently mix in half the whipped topping.
5-Fill and chill: Spread into the crust and refrigerate for at least 4 hours.
6-Garnish and serve: Top with the rest of the whipped topping and optional garnishes.
Last Step:
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🥄 Fold whipped topping gently to maintain a light, airy texture and ensure proper setting.
❄️ Store the pie refrigerated for 2 to 4 days or freeze for up to a month.
⏲️ Allow enough chilling time for the pie to fully set before serving for the best texture.
- Prep Time: 10 minutes
- Chilling time: 4 hours or longer
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 21 g
- Sodium: 349 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 1 mg