FILLING LAYER 1:
1 box (4 serving size) sugar free instant vanilla pudding mix
2/3 c. instant dry milk
1-1/2 c. cold water
1/2 c. extra chunky peanut butter
Add dry milk to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread into graham cracker crust.
FILLING LAYER 2:
1 box (4 serving size) sugar free chocolate pudding mix
2/3 c. instant dry milk
1-1/4 c. cold water
Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of peanut butter layer. TOPPING: 2 cups whipped topping.
Non-stick vegetable oil spray
1/2 c. chopped dry roasted peanuts
12 Oreo cookies, broken
1/4 c. unsalted butter, melted (1/2
stick)
Preheat oven to 325 degrees. Spray 9 inch diameter pie dish with 1 inch high sides with non-stick vegetables oil spray. Finely grind peanuts in processor. Add cookies and blend until finely chopped. Transfer to bowl. Mix in butter. Press crumb mixture into prepared dish. Bake 8 minutes (sides may sink slightly). If necessary, press crumb mixture back up sides of dish using paper towel as aid. Let cool completely. Transfer crust to freezer.
FILLING:
4 pts. chocolate ice cream, softened slightly
6 (1.8 oz.) pkgs. chocolate peanut
butter cups, chopped
Place ice cream in large bowl. Mix in peanut butter cups. Spread half of ice cream mixture into crust. Cover and freeze remaining ice cream mixture. Freeze pie until filling sets, about 4 hours. Let remaining ice cream soften just slightly. Spoon over frozen ice cream in pie dish, mounding to dome. Freeze until firm, about 4 hours. Can be prepared 1 day ahead.
SAUCE: (optional)
1-1/3 c. purchased chocolate fudge
topping
2 tbsp. Kahlua or other coffee liqueur
1-1/2 tsp. instant expresso powder
1-1/2 tsp. water
Stir all ingredients in heavy small saucepan over medium low heat until heated through. Cut pie into wedges. Transfer to plates. Serve, passing sauce separately.
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