Peanut Butter Cup Pie

This is a FAVORITE in our house!!!!!

1 1/2 cups skim milk
1 pkg sugar free chocolate pudding mix
1 8 oz carton cool whip, thawed (fat free)
1 chocolate pie crust (8 to 9 inches)
1 cup plus 2 Tbl chopped peanut butter cups

1. Whisk milk and pudding for 2 min
2. Let stand for 2 min or until soft set
3. Fold in one cup chopped peanut butter cups
4. Fold in cool whip
5. Spoon into crust
6. Cover and freeze for 6 hours overnight
7. Remove from freezer 15-20 minutes before serving
8. Garnish with peanut butter cups


** Feel free to substitute to fit your occasion or taste...
examples - At Christmas I used White chocolate pudding and crushed candy canes
- try Butterscotch pudding and crushed butterfingers

the possibilities are endless....