Peanut Butter Pie

Peanut Butter Pie

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Ingredients

  • 1 c. powdered sugar
  • 1 c. 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 t. fat-free chocolate sundae syrup

Instructions

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

Notes

Yield: 20 servings (serving size: 1 wedge and 1 teaspoon syrup) CALORIES 302 (30% from fat); FAT 10g (sat 3.8g,mono 3.3g,poly 2.8g); IRON 0.6mg; CHOLESTEROL 11mg; CALCIUM 59mg; CARBOHYDRATE 45.8g; SODIUM 252mg; PROTEIN 6.9g; FIBER 1g

  • 1 c. powdered sugar
  • 1 c. 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 t. fat-free chocolate sundae syrup

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