By request: Peanut Butter Pie revisited!

Peanut Butter Pie (MMMM)

Outstanding

20 servings (serving size: 1 wedge or more)

Ingredients

• 1 cup powdered sugar
• 1 (8-ounce) block light cream cheese, softened
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 12-ounce tub frozen fat-free whipped topping, thawed
• 2 9-inch ready-made reduced-fat graham cracker shells
• 4 teaspoons fat-free chocolate sundae syrup

Preparation

Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

Nutritional Information

Calories:

264 (28% from fat)

Fat:

8.2g (sat 1.8g,mono 2.2g,poly 1.3g)

Protein:

7.3g

Carbohydrate:

40.3g

Fiber:

0.8g

Cholesterol:

5mg

Iron:

0.6mg

Sodium:

213mg

Calcium:

69mg

Cooking Light, DECEMBER 2001

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