Saturday, January 31, 2009

Peanut Butter Pie

1 cup powdered sugar
1 cup natural style, reduced fat cream peanut butter
8 oz. low fat cream cheese (1/3 less fat)
14 oz. can fat-free sweetened condensed milk
12 oz. fat free whipped topping
2 graham cracker crusts (I like to use the chocolate ones)
fat free chocolate syrup

Beat powdered sugar, peanut butter and cream cheese until smooth. Add milk and beat until combined. Fold in whipped topping. Divide evenly between crusts and chill overnight (or 8 hours). Cut into wedges, drizzle with chocolate syrup.

*You can also freeze the pies and serve them only slightly thawed. Delicioso!*

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