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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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 peanut butter 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 |
Directions:
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.
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