Dessert

This was the hit of the dessert buffet.  This is the light version and it makes 2 pies.  You'll need to cut small pieces because it's extremely rich but oh, so delicious!!!

Peanut Butter Pie

Ingredients

 

1   cup powdered sugar

1   (8-ounce) block light cream cheese, softened

1   cup natural-style, reduced-fat creamy peanut butter

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

1. 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.
2. Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.