Friday, January 17, 2014

Peanut Butter Pie (Lite)

· 1 cup powdered sugar
· 1 cup reduced-fat creamy peanut butter
· 1 (8 ounce) package reduced-fat cream cheese, softened
· 1 (14 ounce) can fat-free sweetened condensed milk
· 1 (12 ounce) container frozen fat-free whipped topping, thawed
· 2 reduced-fat graham cracker crusts

Combine powdered sugar, peanut butter and cream cheese in a large bowl; beat with a hand mixer at medium speed until smooth. Add milk and beat well until thoroughly combined. Fold in whipped topping.
Divide mixture evenly between crusts. Chill approximately 6 to 8 hours or until set.

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