CHOCOLATE PEANUT BUTTER PIE
3 Tablespoons Peter Pan Reduced Fat creamy peanut butter

1 (4oz) pkg. Jello Sugar-free instant chocolate pudding

2/3 cup Carnation Nonfat dry powdered milk

1 1/2 cup water

1 6oz Keebler grahm cracker piecrust

1/2 cup of Cool Whip Lite

2 Tablespoons chopped dry roasted peanuts
Soften the peanut butter to room temperature. In a medium bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend insoftened peanut butter. Pour mix into the piecrust. Refrigerate for about 15 minutes. Spread Cool Whip Lite evenly over the filling. Sprinkle chopped nuts evenly over the top. Refrigerate. Exchanges=1 1/2 fat, 1 starch, 1/2 skim milk. Serves 8