| 3 | cups Multi-Bran Chex® cereal |
| 3 | tablespoons butter or margarine |
| 1 | tablespoon peanut butter |
| 1 | box (4-serving size) chocolate pudding and pie filling mix (not instant) |
| 2 | cups milk |
| 1/4 | cup peanut butter |
| 1. | Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin. |
| 2. | In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer. |
| 3. | Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust. |
| 4. | In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set. |
| No change. |
|
| Use a regular table fork to do all the mixing in the pie plate. Turn the plate while mixing, and you'll be done even faster.
|
Nutrition Information:
230 ( 90); 10g ( 4g, 0g); 15mg; 260mg; 29g ( 3g, 15g); 6g 8%; 0%; 10%; 30% 1/2 ; 1 1/2 ; 0 ; 1/2 ; 1 2