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Makeover Peanut Butter Pie

Using fat-free cream cheese, reduced-fat peanut butter, skim milk and fat-free frozen whipped topping, they trimmed down the fat in this fabulous pie. It is every bit as mouthwatering as the original version.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 slices

Ingredients

  • 3 ounces fat-free cream cheese, softened
  • 1/3 cup reduced-fat peanut butter
  • 1/2 cup confectioners' sugar
  • 1/4 cup fat-free milk
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 chocolate crumb crust (9 inches)

Directions

  • In a bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Gently fold in whipped topping. Spoon into the crust. Refrigerate overnight.
Editor's Note
Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.
Nutrition Facts
1 slice: 280 calories, 12g fat (3g saturated fat), 2mg cholesterol, 325mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

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