lisalewis@firstplace
November 30th, 2006, 11:01 AM
Serves: 16
Ingredients:
2 (8-ounce) packages fat-free cream cheese
1 (12-ounce) container low fat or fat-free frozen whipped topping (thawed)
4 heaping tablespoons chunky peanut butter
2 small packages sugar-free chocolate pudding
3 cups skim milk
2 graham cracker crusts for pies
dash vanilla
4 packages artificial sweetener
Preparation:
In bowl, mix softened cream cheese, vanilla, sweetener, 1/2 container of whipped topping, and peanut butter. Set aside. Prepare chocolate pudding with milk. Evenly place contents of peanut butter mixture in two pie shells. Spread chocolate pudding mixture over the top of the peanut butter mixture without mixing layers. Top chocolate pudding layer with the rest of the frozen whipped topping. Cover and refrigerate for at least 2 hours. Uncover and serve cold.
Exchanges: 1-1/2 meat, 1 bread, 1/2 fat
Nutrition Per Serving: 224 Calories; 12g Fat (47.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 294mg Sodium.
This recipe was generously submitted by Chris Benson, First Baptist Church, Houston, Texas
Ingredients:
2 (8-ounce) packages fat-free cream cheese
1 (12-ounce) container low fat or fat-free frozen whipped topping (thawed)
4 heaping tablespoons chunky peanut butter
2 small packages sugar-free chocolate pudding
3 cups skim milk
2 graham cracker crusts for pies
dash vanilla
4 packages artificial sweetener
Preparation:
In bowl, mix softened cream cheese, vanilla, sweetener, 1/2 container of whipped topping, and peanut butter. Set aside. Prepare chocolate pudding with milk. Evenly place contents of peanut butter mixture in two pie shells. Spread chocolate pudding mixture over the top of the peanut butter mixture without mixing layers. Top chocolate pudding layer with the rest of the frozen whipped topping. Cover and refrigerate for at least 2 hours. Uncover and serve cold.
Exchanges: 1-1/2 meat, 1 bread, 1/2 fat
Nutrition Per Serving: 224 Calories; 12g Fat (47.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 294mg Sodium.
This recipe was generously submitted by Chris Benson, First Baptist Church, Houston, Texas