Caramel Banana Peanut Butter Pie

Ingredients

• 1 1/8 cups pretzel crumbs, about 85 mini pretzel twists
• 3 tablespoons light brown sugar
• 1 tablespoon butter
• 1/4 cup egg substitute
• 1 (14 ounce) can fat-free sweetened condensed milk
• 3/4 cup banana, sliced, ripe
• 1/2 cup Better 'n Peanut Butter spread
• 4 ounces reduced-fat cream cheese (1/3 less fat)
• 2 cups frozen light whipped dessert topping, thawed

Directions

1. 1

   In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.

2. 2

   Press into an 8-inch pie plate. Bake at 350°F for 12-15 minutes or until upper edges are just beginning to brown. Cool.

3. 3

   Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.

4. 4

   In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.