Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 I had over 150 messages in my inbox when I got in from work.... LOL.. Most were for the pie recipe. I hope it's okay to send it to the list..... BTW: I think I mis-stated... This isn't truly sugar free, it's reduced sugar... The PB and milk both have sugar..... Crust: 1 box sugar free Snackwells Shortbread cookies. 3-6 tbs butter. Crush the cookies using a food proccesor. Place in a 9 " round pie pan. Melt the butter and pour into the crushed cookies. Press out into a crust. Pie: 1 C. Cool Whip 1-8oz Cream Cheese 1 Tbs. PB 1 C. Milk 1 Pack sugar free white chocolate jello pudding mix. Mix the milk with the pudding using a mixer. Add softened cream cheese, mix. Add Cool Whip, Mix. Add PB, Mix. Pour into the crust, refrigerate 3 hrs. or, even better, overnight. I find that I need a little more milk than the 1 cup, I use about 1 and a 1/3 cups. Since I love crunchy peanut butter, I tried it... It doesn't work well, tastes terrible in a day or two. Don't worry it's gonna be a little thick until ya add the cool whip. I don't use any of the fat free or reduced fat crap, these are higher in sugar. I'm a big pb freak, so I've never tried anything else in the pie. I think maybe some sugar free, or reduced sugar blueberry yogurt would be great, or maybe some sugar free smuckers strawberry preserves in the place of the PB may be tasty. Randy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Thanks for the recipe! Jeanne in WI Age 39 - Dr. T. Chua Open RNY - 5/21/02 314/210/199 or less djgraves@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 Oh Randy, I can just cry.....PB is my all time favorite addicition and right now I'm trying to do an all protein feast (like what Jacque did) to try and drop off a few lbs and reset my pouch since I seem to be eating lots more...ugh....You are all too cruel (but I like it)..... Tina T. Spanaway, WA Dr. Oh (Federal Way) 08/28/01 60 " distal RNY 03/03/03 hernia repair/TT 230 / 120 Peanut Butter Cream Cheese Pie Recipe I had over 150 messages in my inbox when I got in from work.... LOL.. Most were for the pie recipe. I hope it's okay to send it to the list..... BTW: I think I mis-stated... This isn't truly sugar free, it's reduced sugar... The PB and milk both have sugar..... Crust: 1 box sugar free Snackwells Shortbread cookies. 3-6 tbs butter. Crush the cookies using a food proccesor. Place in a 9 " round pie pan. Melt the butter and pour into the crushed cookies. Press out into a crust. Pie: 1 C. Cool Whip 1-8oz Cream Cheese 1 Tbs. PB 1 C. Milk 1 Pack sugar free white chocolate jello pudding mix. Mix the milk with the pudding using a mixer. Add softened cream cheese, mix. Add Cool Whip, Mix. Add PB, Mix. Pour into the crust, refrigerate 3 hrs. or, even better, overnight. I find that I need a little more milk than the 1 cup, I use about 1 and a 1/3 cups. Since I love crunchy peanut butter, I tried it... It doesn't work well, tastes terrible in a day or two. Don't worry it's gonna be a little thick until ya add the cool whip. I don't use any of the fat free or reduced fat crap, these are higher in sugar. I'm a big pb freak, so I've never tried anything else in the pie. I think maybe some sugar free, or reduced sugar blueberry yogurt would be great, or maybe some sugar free smuckers strawberry preserves in the place of the PB may be tasty. Randy Quote Link to comment Share on other sites More sharing options...
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