Chocolate Pie with Crispy Peanut Butter Crust

Ingredients:

• 3 tbsp. unsweetened natural peanut butter
• 2 cups toasted rice cereal
• 1 package (1 1/2 oz.) sugar-free reduced-calorie instant chocolate pudding mix
• 2 cups fat-free milk

Makes 8 Servings

1. Coat an 8 or 9-inch pie plate with cooking spray.
2. In a saucepan over low heat, warm the peanut butter until melted. Remove from the heat and stir in the cereal. Press the cereal mixture into the bottom and up the side of the pie plate. Freeze for 1 hour.
3. Prepare the pudding according to the package directions, using the milk. Immediately pour the pudding into the prepared pie crust. Refrigerate for at least 1 hour before serving.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. If you love the combination of peanut butter and chocolate, then you'll love this dessert. This dessert is very easy to make on a Sunday afternoon and can be enjoyed throughout the week. The combination of chocolate pudding mixed with rice cereal and peanut butter is so delicious. You can use cashew or almond butter in place of the peanut butter if you want to try something different. I do highly recommend using the South Beach Pudding recipe if you want homemade chocolate pudding in this recipe because homemade pudding tastes better than the store-bought chocolate pudding.