Peanut Butter Pie
Serving Size: 1 (2”) wedge
1 ea chocolate graham cracker crust
½ cup light cream cheese
¾ cup reduced fat peanut butter
8 oz fat free whipped topping
¼ cup sugar
1/8 oz semisweet/dark chocolate
In a medium bowl, beat thgether the peanut butter, cream cheese and sugar. Gently fold in the whipped topping, 1/2 cup at a time. Spoon mixture into cooled pie shell. Using a spatula, smooth the top and make 1/2″ ridge around the edge to keep the topping from sliding off the edge.
Top with shaved dark chocolate.
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