Lighter Peanut ButterPie

By 5har0n_nguy3n

Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

Ingredients

• 1 cup powdered sugar
• 1 cup 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 teaspoons fat-free chocolate sundae syrup

Preparation

Step 1

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