Peanut Butter and Chocolate Pie - Lightened Up! |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 12 |
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My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy! Ingredients:
16 low fat oreo cookies, finely crushed |
1/3 cup finely chopped unsalted peanuts |
1/4 cup butter, melted |
1 (8 ounce) package low fat brick cream cheese, softened |
1 cup low-fat peanut butter, smooth |
3/4 cup sugar |
1 cup thawed low fat cool whip topping |
1 square baker's semi-sweet baking chocolate |
Directions:
1. Preheat oven to 350ºF. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate. Bake 10 min.; cool completely.
2. Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
3. Freeze at least 3 hours or overnight. Remove pie from freezer 30 minute before serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.
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