Double Chocolate Pie
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| Wed, 05-18-2005 - 3:45pm |
Hi all! Found this recipe on another SBD message board and just had to share!!!
Double Chocolate Pie (phase 2 and 3)
2 c ff milk divided
1 (4 serving size) sf/ff jello chocolate pudding
1 tub fat free cool whip divided
1 (4 serving size)white chocolate flavor sf/ff pudding
1 peanut butter crust (recipe follows)
Pour 1 c milk into med. bowl. Add chocolate flavor pudding. Beat with wire whisk for 1 minute. Gently stir in 1/2 the cool whip. Mix well. Spoon into crust. Pour remaining milk (1 c) into med. bowl add white chocolate flavor pudding beat 1 min. Gently stir in remaining cool whip mix well. Spread over pudding layer in crust.
Refrigerate 4 hrs or until set. Can garnish with whip cream. Store in refrigerator.
Peanut butter crust
3/4 c. natural peanut butter (I always use chunky)
3/4 c. bulk Splenda
1 egg
Mix and press into the bottom of a pie plate or springform pan. Bake for 12-15 min. at 350. Let cool. Fill.
You can also use 1 c. peanut butter, 1 c. Splenda and 1 egg.
This crust sounds great, I think I'm going to try to alter my Pampered Chef Peanut Butter Pie recipe to make it SBD friendly. The crust was the one thing I was having trouble with. I'll keep ya all posted!
Michele

Michele
How about a layer of chocolate pudding and layer of cheesecake pudding? On top of the PB crust, it would be very much like a reeses cheesecake........YUMMY!!
Michele
Michele..that sounds yummy! Where would a person find cheesecake pudding? Makes my mouth water to think of that...:)
Jolene
Jolene, Jello makes a sugar free/fat free cheesecake flavored pudding. The only place I have ever been able to find it is at Wal-mart.
Michele