Peanut Butter Pie
Peanut Butter Pie
Ingredients
1 cup powdered sugar
1 (8-ounce) block light cream cheese, softened
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (14-ounce) can fat-free sweetened condensed milk
1 12-ounce tub frozen fat-free whipped topping, thawed
2 9-inch ready-made reduced-fat graham cracker shells
4 teaspoons fat-free chocolate sundae syrup
Preparation
Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.
Yield
20 servings (serving size: 1 wedge)
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