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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 14.2 Fat, 0.0 Milk, 1.9 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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Servings

Ingredients

Directions

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.
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.
Let pie stand at room temperature for 15 minutes before cutting. Spoon dollops of whipped topping on pie. Garnish as desired. Store in freezer.