TUESDAY'S TREAT

Summer is the perfect time for frozen treats. This make-ahead frozen cream pie has a sweet cream cheese and peanut butter filling that is spread over sliced banana and drizzled with chocolate syrup. It is from my COOKING LIGHT COOKBOOK.

FROZEN PEANUT BUTTER-BANANA CREAM PIE

Crust-Graham cracker-store bought or homemade

Filling:

3/4 c. packed brown sugar

1/2 c. (4 ounces) 1/3 less-fat cream cheese

1/2 c. reduced-fat peanut butter

1/2 tsp. vanilla extract

1 (8ounce) container frozen fat-free whipped topping, thawed

1 c. sliced banana (about 2 small bananas)

1/4 c. fat-free chocolate syrup

Prepare graham cracker crust:

40 graham crackers (10 full cracker sheets)

2 tbsp. sugar

2 tbsp. butter, melted

1 large egg white

Cooking spray

Preheat oven to 350.

Place crackers in a food processor; process until crumbly. Add sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9 inch pie plate coated with cooking spray. Bake at 350 for 8 minutes; cool on a wire rack 15 minutes.

To prepare filling, place 3/4 c. brown sugar, cream cheese, peanut butter, and vanilla in a 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.