Peanut Butter Cup Pie

Peanut Butter Cup Pie

1 (4-serving) package sugar-free instant vanilla pudding mix
1 1/2 cups fat-free (skim) milk
1/3 cup reduced-fat chunky peanut butter
1 1/2 cups frozen fat-free whipped topping, thawed and divided
1 (1.5-ounce) package peanut butter cups, chopped
1 (9-inch) reduced-fat graham cracker pie crust

In a large bowl, using a wire whisk, combine pudding and milk until thickened. Whisk in peanut butter and 1 cup whipped topping. Stir in peanut butter cups.

Pour mixture into pie crust then spread remaining 1/2 cup whipped topping over pie. Cover and chill at least 4 hours before serving.