Frozen Peanut-Chocolate Mud Pie

If you are looking for something WW friendly, yet delicious to serve this weekend at your celebration, look no further.  The original recipe comes from Kraft Foods and you can find it HERE.  When I first came across this recipe, I instantly knew I could switch up a few ingredients and make it much more diet friendly, without sacrificing taste.  I was really pretty happy with the result.

Ready for the freezer.

While this is delicious frozen, one word of caution is to remove it from the freezer and give it plenty of time to thaw before cutting into it or eating it.  The chocolate layer gets VERY hard.  After we enjoyed a few pieces frozen, I decided to leave the entire thing in the refrigerator overnight to see if it would stay together.  I am happy to report that it did,  so instead of it being a frozen treat, it was more like a creamy treat...and still delicious.

the peanut butter layer....oh my!  yummy to the max!

How all the layers look from the side.  Pretty!

Be sure to follow directions and line your baking dish with plastic wrap, so you can easily remove the pie once it is frozen.

Frozen Peanut-Chocolate Mud Pie

adapted from Kraft Recipes.com

Printable Recipe

Servings - 16   Serving size - 1/16th of pie   Points Plus per serving - 5 points+

Calories - 203,   Total Fat - 8.6g,   Carb. - 27g,   Protein - 3.4g,   Fiber - 1g

5 - 100 calorie pkgs. of Oreo Thin Crisps, crushed 

1/4 cup unsalted butter, melted

1 tub ( 8 oz.) Light Cream Cheese Spread

1/4 cup peanut butter

1/4 cup granulated sugar

1 tub ( 8 oz ) Cool Whip FREE, thawed and divided

2 TBS. chopped peanuts

1 ( 1.4 oz.) box  of sugar free chocolate fudge pudding mix

1 1/2 cups cold fat free milk

1.  Line an 8" or 9" baking dish with plastic wrap, with ends extending over sides to use as handles later to remove frozen pie from pan.  Mix 1 cup of cookie crumbs ( reserve the rest for later )  with melted butter and press into bottom of pan.  Place in refrigerator until ready to use. 

2.  Beat cream cheese spread, peanut butter and sugar in medium bowl with electric mixer until combined.  Gently stir in half the container of cool whip FREE.  Spread mixer over crust.  Top with half the remaining cookie crumbs.  

3.  In same bowl used for peanut butter mixture, combine the milk and the pudding mix.  Mix for 2 minutes until mixture begins to thicken.  Fold in remaining cool whip FREE.  Spread over crumb mixture.  Top with remaining crumbs and chopped peanuts.  

4.  Cover with plastic wrap and seal tightly.  Freeze overnight.  Remove from freezer and allow to sit at room temperature at least 20- 30  minutes before slicing and serving.  Use plastic wrap handles to remove dessert from pan before cutting into squares. 

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Yesterday, my husband and I celebrated our 20th anniversary.  Honestly, I cannot believe that much time has passed in my life  It goes by so quickly!  We went out to a really nice dinner at a local restaurant.  We shared a bottle of wine!  oh my!  lol  It was a really nice time, but I think I used up most, if not all, of my extra points for the week....so goes it.  I will need to be extra careful to stay within my point limits for each day this week. 

I missed my WW meeting this week, because I had already had a haircut appointment scheduled from 6 weeks ago, and my hair really needed a trim!  I treated myself to a mani and pedi also, and the girl talked me into trying some gel polish on my nails, with claims it will last 3 weeks!  I normally just get a buffing on my nails, no polish...so we will see.  Has anyone ever tried the new gel polish before?  If you have, what do you think of it?  so far so good for my mani!

This post is being shared with:

Full Plate Thursday @ Miz Helen's Country Cottage
Friday Food Fight @ Run DMT
Fresh Food Friday @ La Bella Vita 
Potluck Friday @ Girlichef ( guest host)