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Frozen Peanut Butter Pie Recipe
|Non dairy whipped topping||8 Ounce, thawed (3.5 Cup, Cool Whip)|
|9 inch graham cracker crust||1 , cooled (Prepared)|
|Strawberry jam||1⁄3 Cup (5.33 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
|Vanilla flavor instant pudding and pie filling||3 1⁄2 Ounce (1 Package, 4 Serving Size Jell O)|
Serving size: Complete recipe
Calories 2605 Calories from Fat 1419
% Daily Value*
Total Fat 162 g249.4%
Saturated Fat 68.4 g342.2%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 1973.9 mg82.2%
Total Carbohydrates 257 g85.8%
Dietary Fiber 10.3 g41.3%
Sugars 157.9 g
Protein 46 g92.6%
Vitamin A 4.6% Vitamin C 21.3%
Calcium 31.3% Iron 46%
*Based on a 2000 Calorie diet
Carefully spoon jam over whipped topping.
Gradually add milk to peanut butter in bowl, blending until smooth.
Add pie filling mix.
With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
Fold in remaining whipped topping.
Spoon over jam in pie crust.
Freeze until firm, about 4 hours.
Garnish with additional whipped topping and chopped nuts, if desired.