1cupcrushed chocolate graham crackersabout 10 whole sheets
½cupquick oats
3tablespoonbrown sugar
⅛teaspoonsalt
⅓cupbuttermelted
2teaspoonvanilla extract
For the Filling
1 ½ouncesbox of fat-free sugar-free vanilla pudding
2tablespoonbrown sugar
1 ¼cupnon-fat milk
¼cuppeanut butter
18 oz tub lite whipped topping
⅓cuppeanut butter chips
2tablespoonquick oats
3tablespoonchocolate chips
⅓cupM&M's
Instructions
Preheat oven to 350. Lightly spray a 9 inch pie plate with non-stick cooking spray.
Stir together graham cracker crumbs, oats, brown sugar, and salt. Stir in melted butter and vanilla. Press into the bottom of prepared plate. Bake for 8 minutes. Remove from oven and allow to cool completely.
Whisk together pudding mix and brown sugar. Whisk in milk until smooth and thick. Add in the peanut butter and vigorously whisk to combine. Gently fold in whipped topping. Stir in peanut butter chips.
Pour into cooled pie crust. Sprinkle oats and chocolate chips on top. Refrigerate 1-2 hours until firm. Sprinkle with M&M’s right before serving.
Store leftovers in the refrigerator.
Notes
Tips and Tricks:
Add-on: Enjoy this cream pie with some nice vanilla ice cream or even drizzle caramel glaze on top of the pie for extra flavor.