Peanut Butter Pie

By VegasBartender

Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but lightened ingredients like reduced-fat peanut butter, fat-free condensed milk, and light cream cheese keep fat and calories in check without sacrificing any flavor.

Mary Frances Noveh, River Ridge, Louisiana, Cooking Light

SEPTEMBER 2007

Ingredients

• 1 cup powdered sugar
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (14-ounce) can fat-free sweetened condensed milk
• 12 ounces frozen fat-free whipped topping, thawed
• 2 (6-ounce) reduced-fat graham cracker crusts
• 20 teaspoons fat-free chocolate sundae syrup

Details

Servings 20
Adapted from myrecipes.com

Preparation

Step 1

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.