Light Peanut Butter Banana Cream Pie

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READY IN: 10mins
SERVES: 10
YIELD: 1 pie
UNITS: US

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
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DIRECTIONS

  • Preheat oven to 350°.
  • 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.
  • 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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