TUESDAY'S TREAT

I took this pie to a family reunion today. It was a big hit. It makes two pies so it is perfect to fix for a crowd. The lightened Cool Whip, 1/3 Less Fat Cream cheese, and low fat peanut butter help a bit in the fat and calorie department.

PEANUT BUTTER PIE

Ingredients:

• 1 cup powdered sugar
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's) 
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened 
• 1 (14-ounce) can fat-free sweetened condensed milk
• 12 ounces frozen fat-free whipped topping, thawed
• 2 (6-ounce) reduced-fat graham cracker crusts
• 20 teaspoons fat-free chocolate sundae syrup

Preparation

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup