WW Peanut Butter Pie
- 1/2 cup reduced fat peanut butter
- 4 oz fat free cream cheese (room temp)
- 1/4 cup powdered sugar
- 1/2 cup skim milk
- 1 cup Cool Whip
- 2 sheets low fat honey graham crackers (8 crackers crushed)
Place PB and cream cheese in large bowl. Mix at medium speed until smooth and uniform.
Add powdered sugar.
Add milk and continue to mix until smooth.
Gently fold in Cool Whip.
Transfer to pie pan.
Evenly top with crushed grahamcrackers.
Freeze until firm (at least 2 hours)