Friday, November 18, 2011

Chocolate Peanut Butter Pie

3 pkts of B&A Chocolate Pudding
8 oz. Water
4 oz. Soy Milk
3 Tbsp. PB2 (Powdered Peanut Butter)
1 pkt. Knox gelatin
2 pkts. Splenda

Crust:
15 Melba Toasts
2 tbsp. Caramel Dip (Walden Farms Fat-Free, Sugar-free)
1 tsp. PB2
1 pkt. Splenda

Top with Cool Whip. I like to put 2 Tbsp. Walden Farms Fat-Free Sugar-Free Marshmallow Creme in the Cool Whip--it makes the whole container tastes like marshmallows!

1 comment:

Dave Gabbett said...

Sounds a little bit like a bigger and better version of Reese's Peanut Butter Cups! Nom Nom Nom!