PEANUT BUTTER AND JELLO RECIPES

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NO BAKE PEANUT BUTTER PIE - SKINNYTASTE



No Bake Peanut Butter Pie - Skinnytaste image

This Skinny No-Bake Peanut Butter Pie is light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love!

Provided by Gina

Categories     Dessert

Total Time 180 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

5 oz 1/3 less fat cream cheese (softened)
1/3 cup powdered sugar
1/3 cup Better n Peanut Butter
2 1/2 cups light whipped topping
reduced-fat graham cracker pie crust 
2 tablespoons Hershey's chocolate syrup (for drizzling)

Steps:

  • Beat cream cheese and confectioners' sugar together in a medium bowl.
  • Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
  • Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
  • Drizzle with chocolate syrup before serving.

Nutrition Facts : ServingSize 1 slice, Calories 215 kcal, CarbohydrateContent 30 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 4.5 g, SodiumContent 83 mg, FiberContent 1 g, SugarContent 15 g

MILE-HIGH PEANUT BUTTER PIE - MY FOOD AND FAMILY RECIPES



Mile-High Peanut Butter Pie - My Food and Family Recipes image

Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.

Provided by My Food and Family

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Cook Time 3 hours 25 minutes

Yield 12 servings

Number Of Ingredients 9

35 vanilla wafers, finely crushed
1/4 cup butter, melted
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375ºF.
  • Combine wafer crumbs and butter; 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 cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
  • Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
  • Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

Nutrition Facts : Calories 300, FatContent 18 g, SaturatedFatContent 9 g, TransFatContent 0 g, CholesterolContent 25 mg, SodiumContent 420 mg, CarbohydrateContent 0 g, FiberContent 0.7872 g, SugarContent 0 g, ProteinContent 5 g

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