The sugar free pudding has cornstarch so if you can make it from scratch you could make it more sb acceptable.
but it is so so good with the pretzel crust i found the UTZ at BJs wholesale club.


1/2 c. creamy peanut butter
3 tbsp. butter
1 1/2 c. UTZ Multigrain Pretzels
1 (4 serving) pkg. of sugar free regular vanilla pudding mix
3 c. milk
1 (4 serving) pkg. sugar free regular chocolate pudding mix
1 tsp. vanilla
1 (4 oz.) container sugarfree Cool Whip, thawed
1 (9 inch) graham cracker pie crust

Heat butter . Stir in UTZ Multigrain Pretzels; cool. Press mixture into bottom and sides of a 9 inch pie plate. Chill. In a 1-quart saucepan, combine vanilla pudding and 1 1/2 cups of the milk; cook and stir to a full boil. Stir in peanut butter; spoon into pie crust. Chill. Combine chocolate pudding mix and remaining milk; cook and stir to a full boil. Stir in vanilla. Spoon over peanut butter layer. Chill. To serve: spread Cool Whip over pie. Serves 8.

SUGGESTION: Sprinkle with chopped peanuts and chocolate curls.