Sugar-Free Chocolate Peanut Butter Pie

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   1.

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   Open graham cracker crust.

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   2.

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   Mix pudding according to package instructions and pour into crust.

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   Refrigerate until pudding is set.

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   3.

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   Once pudding is set, place 2 TBSP peanut butter in the bottom of a medium size bowl.

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   Add 1 TBSP milk and mix until peanut butter is very creamy.

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   You may want to add just a tsp or so more milk.

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    Dont add too much, otherwise the topping will be too runny!

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    4.

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    Fold sugar-free Cool Whip into peanut butter mixture.

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    5.

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    Spread peanut butter Cool Whip mixture on pudding in crust.

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    6.

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    Refrigerate for 2-3 hours or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.