This recipe is originally from Simple & Delicious magazine and just lightened up a bit.  It is so insanely easy to make and it tastes so-o-o sinfully good.  I always get compliments when I make this!

• reduced-fat graham cracker crust
• large box sugar-free instant chocolate pudding
• 1 1/2 cups cold milk
• 1 carton fat-free Cool Whip
• 2 Reese’s Peanut Butter Cups (the version I made above was made for Farm Boy, so I added extra mini pb cups as garnish but trust me, it still tastes great without those!)

Whisk pudding mix and milk for about 2 minutes.  Gently fold in Cool Whip.  Chop Reese’s Peanut Butter Cups and gently fold in.  Spoon mixture into graham cracker crust.  That’s it!

I’m still working on the nutritional information but I’ll update it as soon as I can.