Recipe: Skinny No Bake Peanut Butter Pie

I got a lot of requests on Instagram, Twitter and comments yesterday for this receipe so here you go. I was feeling all domestic over the weekend when I decided to make this peanut butter pie for my little boy toy friend. He's been overly sweet to me lately so I wanted to repay him and we all know there is no better way to a man's heart than through his belly. I didn't dare tell him it was a skinny receipe, and I didn't get any complaints!

 

Found this recipe on skinnytaste.com and then pinned it on Pinterest for the world to see.

 

 

I didn't exactly give it a taste test myself, but I did sneak a little taste of the "filling" and YUM! And it was EASY!!!

Skinny No-Bake Peanut Butter Pie 

Skinnytaste.com

Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts

Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g

Sodium: 94.6 mg 

   

 Ingredients:

• 5 oz reduced fat cream cheese, softened
• 1/2 cups confectioners' sugar
• 1/3 cup Better n Peanut Butter
• 8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
• reduced fat graham cracker pie crusts
• 3 tbsp Hershey's chocolate syrup

Directions:
Beat cream cheese and confectioners' sugar together in a medium bowl. Mix in Better 'n Peanut Butter and beat until smooth.
Fold in whipped topping.
Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
Drizzle with chocolate syrup before serving.

side note: when preparing my version, I didn't fold in much of the whipped topping in with the "filling". I put it more on top, so that might have varied the taste a little bit.

Pinterest Recipe - Banana Pudding Poke Cake

Last year I discovered I really loved to cook. I was cooking dinner every night and trying new recipes all the time. Around that same time I also fell completely in love with Pinterest and those two new loves just went hand in hand together. But now cooking for one person just seems like overkill, so I don't put up much effort anymore. A couple weeks ago when I my friends and I had girls craft night, the girl hosting made this cake and it was delish! I'm not a big banana pudding fan at all, but I'm always down to try things so I tasted it and loved it. I thought I would try my hand at making it for Easter lunch with my family. It's super easy and turned out yummy! Enjoy!



Source: The Country Cook, http://www.thecountrycook.net/2012/06/banana-pudding-poke-cake.html



Ingredients:1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

 

Directions:

Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking
holes in the cake.

You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk.
Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible.
Spread it all out and using the back of the spoon gently push pudding down into the holes.
Put the pudding into the fridge to set and cool.

Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake.
You can do this part immediately before serving the cake if you like.
This will ensure the wafers are crunchy when you serve it.
Serve with freshly sliced bananas. Keep refrigerated.

Here's what mine ended up looking like, a little messy but very tasty!