Peanut Butter-Banana Cream Pie - Recipe

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PEANUT BUTTER-BANANA CREAM PIE
1 (1 oz. pkg.) sugar free, instant white chocolate pudding mix 1-3/4 c. fat-free milk 4 oz. 1/3 less-fat cream cheese, softened 1/4 c. reduced-fat creamy peanut butter 2 tbsp. sugar 1 (8 oz. container) frozen fat-free whipped topping, thawed and divided 1 large ripe banana, sliced 1 (6 oz.) reduced-fat graham cracker crust 3 tbsp. fat-free caramel ice cream topping Prepare pudding mix as directed, using 1-3/4 cups milk. Set aside. In large bowl, combine cream cheese, peanut butter, and sugar. With mixer on medium speed, blend and smooth, gradually add pudding, beating until well blended. Fold in 1 cup whipped topping. Arrange banana in bottom of crust. Drizzle with caramel. Spoon peanut butter mix into crust. Cover, freeze 1 hour. Spread remaining whipped topping evenly over pie. Freeze 8 hours or overnight. Submitted by: Sherry Monfils

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Peanut Butter-Banana Cream Pie

· Jan 9 · #23493

Melanie Balansay (Philippines) says:

Yummy! This recipe has a pleasant peanut flavor, and the cookies come out of the oven soft and stay enjoyably soft even after they cool.

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· Jul 13 · #73250

Debrah (California) says:

yummmy and easy

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· Jul 7 · #104417

Lizziecooks (Virginia) says:

This is a nice, easy to make version of a similar, more fattening traditional southern dessert. Here's a variation I tried that my guests raved about: substitute vanilla fat-free pudding, a crushed chocolate cookie crust, and skip the whipped topping. Follow the directions, then drizzle 1/4 cup chocolate chips melted with a little shortening (in microwave) and mixed with 1 T peanut butter over top of pie in any design. Refrigerate for several hours or freeze as directed in this recipe.

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