Peanut Butter Pie

    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
  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.
  2. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture).
  3. Cut into wedges; drizzle with chocolate syrup.


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