PEANUT BUTTER PIE

1 Cup Powdered Sugar 1 (8 OZ) Block Light Cream Cheese, softened 1 Cup Reduced Fat Creamy Peanut Butter 1 (14 OZ) Can Fat Free Sweetened Condensed Milk

1 (12 OZ) Tub Frozen Fat Free Whipped Topping, thawed 2 9" Ready Made Reduced Fat Graham Cracker Shells 4 Teaspoons Fat Free Chocolate sundae syrup

Combine the first 3 ingredients in a bowl. Beat with an electric mixer on medium until smooth. Add the milk and beat until combined. Stir in the whipped topping. Divide among the 2 pie shells. Chill 8 hours or until set. Cut into wedges and drizzle with chocolate syrup. You can also freeze this. Taste's like an Ice Cream pie.

SERVINGS 20; CALORIES 264; FAT 8.2 g; PROTEIN 7.3 g; CARBS 40.3 g; FIBER .8 g; CHOL 5 mg; IRON .6 mg; SODIUM 213 mg; CALC 69 mg SERVING SIZE= 1 Wedge (1/10 of 1 Pie)

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/21/01