Cook’s Corner Peanut Butter Pie

You’ll need:

• 1 (1-ounce) package instant sugar-free, fat-free chocolate pudding mix

• 2 cups reduced-fat milk

• 2/3 cup chunky peanut butter

• 1 (9-inch) prepared graham cracker crust

• 1/2 container (4 ounces) light whipped topping

• 1/3 cup semisweet chocolate chips

What to do:

1. Prepare pudding according to directions, using 2 cups reduced-fat milk. Chill in refrigerator for 5 minutes to set. 2. In a medium-size bowl, melt peanut butter in microwave on high for 30 seconds. 3. Pour melted peanut butter into graham cracker crust shell. Layer pudding over top of peanut butter and spread evenly. Place in refrigerator for 2 to 3 hours to set more firmly. 4. Spread whipped topping on top of pudding. Sprinkle chocolate chips on top. Serves 8.