Chocolate-Peanut Butter Pie

Sorce	Till
Caloric	:1 Serving: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 260mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 15g); Protein 6g Percent Daily Value*: Vitamin A 8%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:3 hr 20 min Makes:9 servings 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
Instructions	1. Heat oven to 350°F. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, 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. High Altitude (3500-6500 ft): No changes.