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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 8 servings The following items or measurements are not included below: low-fat graham cracker crusts 1/2 cup low-fat peanut butter |
||
| Calories 164 | ||
| Calories from Fat 75 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.4g | 12% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 209mg | 8% | |
| Potassium 124mg | 3% | |
| Total Carbohydrate 16.9g | 5% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 13.6g | ||
| Protein 5.8g | 11% | |
Ingredients
- 1 (9 inch) low-fat graham cracker crusts
- 8 ounces fat free cream cheese
- 2/3 cup powdered sugar
- 1/2 cup low-fat peanut butter
- 1/2 cup nonfat milk
- 1/2 teaspoon vanilla extract
- 10-12 ounces fat-free whipped topping
Directions
1
Using an electric mixer, blend the softened cream cheese and powdered suger until smooth.2
Add the peanut butter, milk and vanilla, beat until smooth.3
Fold in the whipped topping to the peanut butter mixture - add enough to fill the 9" pie crust to the top with the filling mixture.4
Freeze (remove 15 minutes before serving). Leftovers can be refrozen.
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