Directions:
- Spoon 1/2 cup fudge sauce into bottom of pie crust. Gently spread 1/2 of the whipped topping over fudge sauce; place in freezer 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick). Immediately stir in remaining whipped topping. Spoon over layers in pie crust.
- Refrigerate 3 hours or until set. To serve, drizzle with remaining fudge topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.91 Kcal (2202 kJ) | ||
| Calories from fat | 295.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.81g | 50% | |
|---|---|---|---|
| Cholesterol | 43.36mg | 14% | |
| Sodium | 395.73mg | 16% | |
| Potassium | 390.47mg | 8% | |
| Total Carbs | 49.74g | 17% | |
| Sugars | 23.89g | 96% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 297.96 Kcal (1247 kJ) | ||
| Calories from fat | 167.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 50% | |
|---|---|---|---|
| Cholesterol | 24.56mg | 14% | |
| Sodium | 224.2mg | 16% | |
| Potassium | 221.22mg | 8% | |
| Total Carbs | 28.18g | 17% | |
| Sugars | 13.53g | 96% | |
| Dietary Fiber | 2.07g | 15% | |
| Protein | 5.97g | 21% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 66mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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