| Recipe_By | Sue Tallerino | ||
| Yield | 20 Servings | Equipment | |
| Preparation Time | :15 | Cooking Time | 0:00 |
| Category | Desserts; Low Fat; Pies & Pastries | Cuisine Style | |
| Peanut Butter Pie | Ingredients Preparation back to Blob |
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| Ingredients | Top |
| 1 cup Splenda or other sugar substitute, use powdered sugar or Splenda 8 oz Fat-free cream cheese, softened 1 cup Reduced-fat peanut butter, creamy, not chunky 14 oz Fat-free evaporated milk 12 oz Fat-free whipped topping 2 9 inch ready-made reduced fat graham cracker pie shells 4 tsp Fat-free chocolate syrup |
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| Preparation | Top |
| Combine the sugar, cream cheese, and peanut butter 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 the shells. Chill 8 hours, or until set. Cut into wedges, drizzle with chocolate syrup |
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