Peanut Butter-Banana Cream Pie

By fluteanjel

Ingredients

• Crust:
• 1  cup  vanilla wafer cookies (about 20 cookies)
• 1/3  cup  packed brown sugar
• 2 1/2  tablespoons  butter, melted
• Cooking spray
• Filling:
• 3/4  cup  packed brown sugar
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 1/2  cup  reduced-fat peanut butter
• 1/2  teaspoon  vanilla extract
• 1  (8-ounce) container frozen fat-free whipped topping, thawed
• 1 1/2  cups  sliced banana (about 2 bananas)
• 1/4  cup  fat-free chocolate sundae syrup

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.