Ingredients
- Ingredients:
- Peanut Butter Filling:
- 4 oz fat-free cream cheese, softened
- 3/4 cup reduced-fat creamy peanut butter
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 ( 12-oz) container fat-free whipped topping
- 1 (9”) ready-to-use chocolate cookie pie crust
- Topping:
- 1 (4-oz) container fat-free whipped topping
- Store-bought chocolate sauce
- 6 chocolate peanut butter cups, chopped
- Chopped peanuts (optional garnish)
Preparation
Step 1
Place the cream cheese and peanut butter into the bowl of a stand mixer, fitted with a paddle attachment, and beat until evenly combined. Add the confectioners’ sugar and vanilla and mix until fully incorporated, stopping occasionally to scrape down the sides of bowl.
Reduce the mixer speed to low and add the whipped topping in three stages, mixing well after each addition and stopping to scrape down the sides and bottom of the bowl. The mixture should be light and fluffy when it’s ready. Evenly spoon the peanut butter mixture into the chocolate cookie pie crust. Freeze for two hours.
Remove the pie from the freezer and spread the 4-oz container of whipped topping evenly on top of the peanut butter mixture. Place the pie back in the freezer and freeze for 2 hours, or overnight. Before cutting the pie, drizzle on some chocolate sauce. Sprinkle the chopped chocolate peanut butter cups and peanuts on top.