Mix together well and spread into a 9-inch pie plate. Bake at 375 degrees for 6 to 9 minutes, or until edges are browned. Cook the chocolate pudding mix and the milk together over medium heat until boiling. Add the peanut butter and return to a boil. Remove from heat immediately. Pour into the 9-inch graham cracker crust and cool. Refrigerate after it has cooled approximately 1/2 hour at room temperature.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6|
|Calories from Fat: 163 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 33.8mg||10 %|
|Sodium 662.1mg||23 %|
|Potassium 390.7mg||10 %|
|Total Carbohydrate 81.7g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 79.7g|
|Protein 9.9g||14 %|
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Calories per serving: 522
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