Combine crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate. Carefully spread 1/4 cup fudge topping onto bottom of crust. Freeze 10 min.
Mix peanut butter and milk in large bowl with whisk until well blended. Add dry pudding mix; beat 2 min. Stir in 1 cup Cool Whip; spread over fudge topping layer in crust. Cover with remaining Cool Whip.
Refrigerate 3 hours or until firm. Drizzle with remaining fudge topping just before serving.
Kraft Kitchen Tips!
For easy slicing and serving, dip the pie plate in warm water for 20 sec. before slicing pie to serve.
Save 50 calories, 3 grams of total fat including 3.5 grams of saturated fat per serving by preparing with non-hydrogenated margarine, Kraft Light Smooth Peanut Butter, skim milk, Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Total fat 17 g
Saturated fat 8 g
Cholesterol 15 mg
Sodium 380 mg
Total carbohydrate 34 g
Dietary fibre 2 g
Sugars 20 g
Protein 5 g
10 servings, 1 piece (99 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.