Peanut Butter-Banana Cream Pie
Source of Recipe
Cooking Light
Recipe Introduction
10 servings
List of Ingredients
- Crust:
- 1 cup vanilla wafer cookies (about 20 cookies)
- 1/3 cup packed brown sugar
- 2 1/2 tbsp butter, melted
- Cooking spray
- Filling:
- 3/4 cup packed brown sugar
- 1/2 cup (4 oz) 1/3 less fat cream cheese
- 1/2 cup reduced-fat peanut butter
- 1/2 tsp vanilla extract
- 1 (8 oz) container frozen fat-free whipped topping, thawed
- 1 1/2 cups sliced banana (about 2 bananas)
- 1/4 cup fat-free chocolate sundae syurp
Instructions
- Preheat oven to 350*.
- 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.
- 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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