1. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in peanut butter and 1/3 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving, spread remaining 2/3 cup Cool Whip Lite over top and drizzle with chocolate syrup and caramel syrup. Cut into 8 servings. Freezes well.

Mary's Notes: I did not use a pie crust and only used the chocolate syrup. Also used Fat Free Cool Whip. When I don't use the pie crust, I still make it in a pie plate because it makes it so easy to cut and then serve using a spoon to scoop it out. I put it into custards cups for eating. Hal said that this was "yummy". Definitely would make it again. Very easy recipe and very tasty too.

Serving size (1 slice)According to the cookbooklet:Per serving: 230 Cal, 10g Fat, 6g Pro, 29g Carb, 391mg Sod, 1g FibHealthy Exchanges: 1 Protein, 1 Fat, 1/4 Skim Milk, 1 Slider, 9 Opt. Cal.Diabetic Exchanges: 1 1/2 Fat, 1 Starch, 1 Carbohydrate, 1/2 MeatWeight Watcher Points: 5

Source:"Camp Courageous Of Iowa Dessert Cookbooklet, page 43"Copyright:"Healthy Exchanges, Inc. 1996"Yield:"8 slices"

Per Serving (excluding unknown items): 24 Calories; trace Fat (2.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 33mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Other Carbohydrates.

NOTES : Submitted by MaryD on 5/13/1999 to the Healthy Exchanges Website. MC formatted by Pamela S. on 5/14/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0