Peanut Butter and Chocolate Pie - Lightened Up!
"My Aunt Judy brought this to New Year's dinner last night and everyone really enjoyed it. This is her lower fat version of a Kraft Recipe. It's very rich so don't take too big of a piece! The cooking time is actually mostly freezing time. For added crunch, prepare as directed using Crunchy Peanut Butter. Enjoy!"
- Ready In:
- 4hrs 15mins
- Ingredients:
- 8
- Serves:
-
10-12
ingredients
- 16 low fat Oreo cookies, finely crushed
- 1⁄3 cup finely chopped unsalted peanuts
- 1⁄4 cup butter, melted
- 1 (8 ounce) package low fat brick cream cheese, softened
- 1 cup low-fat peanut butter, smooth
- 3⁄4 cup sugar
- 1 cup thawed low fat Cool Whip Topping
- 1 square baker's semi-sweet baking chocolate
directions
- Preheat oven to 350ºF. Mix cookie crumbs, peanuts and butter until well blended; press firmly onto bottom and up the sides of 9-inch (23-cm) pie plate. Bake 10 min.; cool completely.
- Beat cream cheese, peanut butter and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Pour over crust; cover.
- Freeze at least 3 hours or overnight. Remove pie from freezer 30 minute before serving. Melt chocolate as directed on package; drizzle over pie. Let stand at room temperature until pie is soft enough to cut into slices to serve. Store any leftover pie in freezer.
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RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
