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Frozen Double Fudge Peanut Butter Pie
Source: Murray Sugar Free

A creamy chocolate and peanut butter pie in a crust made with Murray Sugar Free Double Fudge Cookies.

Prep Time: 20 minutes
Cook Time: 215 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 271.6
Total Carbs 35.6 g
Dietary Fiber 2.1 g
Sugars 6.7 g
Total Fat 14.2 g
Saturated Fat 6.0 g
Unsaturated Fat 0.6 g
Potassium 130.9 mg
Protein 5.4 g
Sodium 181.5 mg
Dietary Exchanges
2 1/2 Fat , 2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In food processor bowl process cookies until fine crumbs form. In medium bowl toss together crumbs and butter. Press onto bottom and sides of 9-inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes. Cool on wire rack for 15 minutes. Freeze for 15 minutes.
  2. Meanwhile, in small bowl whisk together peanut butter, ice cream topping and milk. Spoon half of ice cream into crust. Drizzle with peanut butter mixture. Top with remaining ice cream. Freeze for 3 hours or until firm.
  3. Let pie stand at room temperature for 15 minutes before cutting. Spoon dollops of whipped topping on pie. Garnish as desired. Store in freezer.

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