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Mile High Peanut Butter Pie

Sugar-free chocolate pudding and reduced-fat creamy peanut butter are two of the smart ingredient swaps in our Smarter Choice Mile-High Peanut Butter Pie.

15 Min(s)

prep time

3 Hr(s) 40 Min(s)

total time

12

servings

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Ingredients

35 reduced-fat vanilla wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg. (1.4 oz.) JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding
2 cups cold fat-free milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/2 cup reduced-fat creamy peanut butter, divided
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1/2 oz. BAKER'S Semi-Sweet Chocolate

Instructions

Heat oven to 375ºF.
Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to Neufchatel in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.