1-1/2 cups pecans, put thru blender till finely chopped
4 Tbsp butter, melted
1 large pkg. Jell-O Sugar Free Instant Vanilla Pudding
2 cups milk any 2% or fat free
1/2 cup Cool Whip, light or sugar free
1 1/4 cups creamy peanut butter, carb options or no sugar
1 tub (8 ounce) Cool Whip light or fat free
2 squares semi-sweet chocolate, (I would probably be enough)
1/4 cup crushed Planters Peanuts
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Let's Make It
Make one pecan crust: Blend together pecans and butter. Put in pie pan, packing it firmly with your hand. Bake in a 350 degrees F oven till lightly brown, approximately 10 minutes. Remove and cool.
To make filling: Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream and peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip.
Put in freezer for 1 hour until set. Remove from freezer, drizzle with melted semi-sweet chocolate squares & crushed peanuts. Cover, chill 2 hours, and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.