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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Nutrition Facts
Serving Size 1 (84g) Recipe makes 10 servings The following items or measurements are not included below: 1/2 cup reduced-fat peanut butter frozen fat-free whipped topping fat free chocolate syrup
Calories 270
Calories from Fat 85		(31%)
Amount Per Serving		%DV
	Total Fat 9.5g	14%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 134mg		5%
Potassium 208mg		5%
Total Carbohydrate 45.3g		15%
	Dietary Fiber 1.0g	4%
	Sugars 25.7g
Protein 2.5g		5%
Vitamin A 184mcg		3%
Vitamin B6 0.1mg		5%
Vitamin B12 0.1mcg		1%
Vitamin C 1mg		3%
Vitamin E 0mcg		0%
Calcium 41mg		4%
Iron 1mg		6%
detailed view... how is this calculated?

Light Peanut Butter Banana Cream Pie