Peanut Butter Chocolate Pudding Pie
For the crust:
- 1 cup old-fashioned oats
- ¼ cup whipped buttery spread (trans-fat free, like Smart Balance)
- ¼ cup unsweetened applesauce
- 3 Tbsp powdered peanut butter
- 2 tsp Splenda or other calorie-free sweetener
- ½ tsp cinnamon
- ¼ tsp salt
For the filling:
- 1.4-oz box of sugar-free fat free instant chocolate pudding mix
- 2 cups fat free milk
- 8-oz container of light or sugar-free whipped topping
Preheat oven to 350°and set whipped topping out until thawed. Spray a 9-inch pie pan (or 8-inch square baking dish) with nonstick spray.
Place oats in a small blender or food processor, and pulse until reduced to the consistency of coarse flour.
In a small microwave-safe bowl, microwave butter for 30 seconds, or until melted.
In a large bowl, combine ground oats, melted butter, and remaining crust ingredients. Mix until uniform with the consistency of wet sand.
Evenly distribute mixture along the bottom of the pan, using your hands or a flat utensil to firmly press and form the crust. Bake until firm, about 10 minutes. Remove from oven and let cool completely, about 20 minutes.
Meanwhile, make the filling. In a separate large bowl stir the sugar free pudding powder with fat free milk and refrigerate until firm.
When the crust is cool, top it with the pudding and then layer on the whipped topping. Smooth out and refrigerate pie for at least 2 hours before serving.
Makes 16 servings
Serving Size: 1/16 of pie
Modified from hungry-girl.com