PEANUT BUTTER CUP PIE
1 package (4-serving size) Sugar-Free instant vanilla pudding
1 1/2 cups Fat-Free Skim milk
1/3 cup Reduced-Fat Chunky Peanut Butter
1 1/2 cups frozen light whipped topping, thawed and divided
1 package (1.6 ounces) peanut butter cups
1 9-inch reduced-fat Graham Cracker pie crust
1. In a large bowl, using a wire whisk, combine the pudding and milk until thickened. Whisk in the peanut butter and 1 cup whipped topping. Stir in the peanut butter cups.
2. Pour the mixture into the piecrust, and then spread the remaining 1/2-cup whipped topping over the pie.
3. Cover and chill for at least 4 hours, or until ready to serve.