Peanut Butter-Brownie Pie (Serves 12)
from Kraft What’s Cooking Magazine Fall 2008
1 pkg (450g) brownie mix
1 1/2 cups cold milk
1 pkg (4-serving size) Jello-O Vanilla Instant Pudding
1/2 cup Smooth Peanut Butter, divided
1 cup thawed Cool Whip Whipped Topping
Heat oven to 350F. Prepare brownie batter as directed on package; pour into greased 9-inch pie plate. Bake 30 min. Cool completely. Scoop out centre, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve centre pieces.
Beat milk and pudding mix with whisk 2 min. Add 1/3 cup peanut butter; mix well. Stir in whipped topping. Spoon into crust; top with reserved brownie pieces.
Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is set. Refrigerate leftovers.
NOTE: I used a Low-fat brownie mix, 1% milk, Fat-free pudding, light peanut butter & light cool whip.
TIP: I use a blender to mix the Fat-free pudding as I find with Fat-free pudding you tend to get “lumps” if only using a wire wisk.
This dessert is FABULOUS!
YUMMY!!! This looks fabulous, thanks for sharing the recipe, gotta try this! *STAMPIN HUGS* Alex
Oh WOW! This dessert makes my mouth water! THanks for sharing!
I am sure that there are no calories in this right??
Looks great!