Pies

Peanut Butter Fluff Pie

  • 1 Graham cracker crust, reduced calorie
  • 1 - 16 ounces Cool Whip Free
  • 1/2 cups Peanut butter, reduced fat

    • Mix cool whip and peanut butter with electric mixer. Pour in crust and freeze 3hours before serving. Keeps well in freezer.

    8 servings 6 pts each. I used a chocolate crust and it was yummy Peanut Butter Pie 1/2 cup reduced fat peanut butter mixed with 12oz tub of ff cool whip. Pour mixture into a reduced fat graham cracker shell and freeze for about 2 hours. It is to die for. 3.0 pts per slice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kim Deel of Williamsport, IN. 

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