Light Peanut Butter Banana Cream Pie

Total Time
10mins
Prep 0 mins
Cook 10 mins

This is a cooking light recipe. It has 9 grams of fat and 300 calories per serving

Ingredients Nutrition

  • 1 cup vanilla wafer cookie
  • 13 cup packed brown sugar
  • 2 12 tablespoons butter, melted
  • cooking spray
  • 34 cup packed brown sugar
  • 12 cup reduced-fat cream cheese (1/3 less fat)
  • 12 cup reduced-fat peanut butter
  • 12 teaspoon vanilla extract
  • 1 (8 ounce) container frozen fat-free whipped topping, thawed
  • 1 12 cups sliced bananas
  • 14 cup fat free chocolate syrup

Directions

  1. Preheat oven to 350°.
  2. Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
  3. Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

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