Chocolate-Peanut Butter Pie

Oxmoor House
8 servings


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3/4 cup nutlike cereal nuggets (such as Grape-Nuts), divided
2 cups chocolate low-fat ice cream, slightly softened
1 (2.1-ounce) package chocolate sugar-free instant pudding mix
1/4 cup creamy peanut butter
1 cup frozen fat-free whipped topping, thawed


Sprinkle 1/2 cup cereal nuggets evenly in an 8-inch round cake pan. Combine remaining 1/4 cup cereal nuggets, chocolate ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture into prepared pan, spreading gently with a spatula. Cover and freeze 2 hours or until firm. Let stand at room temperature 15 minutes before serving.

Created date

March 2010

Nutritional Information

Calories 177
Fat 5 g
Satfat 1.7 g
Protein 5 g
Carbohydrate 28 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 386 mg
Caloriesfromfat 25 %
Fiber 2 g
Calcium 47 mg