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Frozen Peanut Butter Brittle Pie

Yield 8 servings (serving size: 1 slice, 1 tablespoon whipped topping, and 1/2 teaspoon peanut brittle)
Prevent leftover peanut brittle from tempting you by freezing the extra, thawing at room temperature when needed.


  • 1/4 cup light corn syrup
  • 3 tablespoons creamy peanut butter
  • 2 cups chocolate low-fat ice cream or yogurt, softened
  • 1 (6-ounce) package reduced-fat graham cracker crust
  • 2 tablespoons crushed peanut brittle, divided
  • 2 cups vanilla low-fat ice cream, softened
  • 8 tablespoons frozen fat-free whipped topping, thawed
  • 4 teaspoons crushed peanut brittle

Nutrition Information

  • calories 301
  • fat 9.4 g
  • satfat 2.3 g
  • protein 6 g
  • carbohydrate 48.9 g
  • cholesterol 5 mg
  • iron 0.8 mg
  • sodium 227 mg
  • caloriesfromfat 28 %
  • fiber 2 g
  • calcium 103 mg

How to Make It

  1. Combine corn syrup and peanut butter in a small bowl.

  2. Spoon chocolate ice cream into crust; place in freezer 30 minutes. Spread with half of peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle.

  3. Spread vanilla ice cream over peanut brittle; place in freezer 30 minutes. Spread with remaining peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle. Freeze 3 hours or until firm.

  4. Place pie in refrigerator 20 minutes before serving to soften. Dollop with whipped topping, and sprinkle with 4 teaspoons crushed peanut brittle.

Oxmoor House Healthy Eating Collection