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How To make E. J.'s Chocolate Peanut Butter Pie

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CRUST:

1 9" Graham Cracker Pie Crust

FILLING LAYER:

1 pk Sugar-free vanilla pudding*
2/3 c Nonfat dry milk powder
1 1/2 c Cold water
1/2 c Chunky peanut butter

FILLING LAYER:

1 pk Sugar-free instant chocolate
Pudding mix* 2/3 c Nonfat dry milk powder
1 1/4 c Cold water

TOPPING:

2 c Regular whipped topping
*4 serving size Filling Layer 1: Add dry milk powder to pudding mix. Add water and mix until smooth. Beat in peanut butter. Spread in bottom of pie shell. Filling Layer 2: Use same bowl from layer 1 (no need to wash it). Add dry milk to pudding mix. Stir in water. Mix until smooth. Pour on top of peanut butter layer. Topping: Spread on top of pie. If desired, garnish with chocolate curls made from 1 oz. of chocolate bar or mini chocolate chips. Chill before serving. Each serving provides: l/2 Bread, 1 Fat, 1/2 Milk, 1 Protein, 150 optional calories (crust, 50; topping, 50; pudding, 30; garnish, 20. Submitted by Patricia Wyatt (DPSR32A).

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