PEANUT BUTTER PIE III

Taste of Home Healthy Cooking
By: Lisa Varner - Greenville, South Carolina

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Ingredients

Directions:
1 package (8 ounces) fat-free cream cheese
3/4 cup reduced-fat creamy peanut butter
1 can (14 ounces) fat-free sweetened condensed milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen fat-free whipped topping, thawed
2 reduced-fat graham cracker crusts (8 inches)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts
●In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping.
●Pour into crusts. Cover and freeze for 8 hours or overnight.
●Remove from the freezer 10 minutes before serving.
●Drizzle with syrup and sprinkle with peanuts.
●Store leftovers in the freezer.
Yield: 2 pies (8 servings each).