Email to Terry Ward      

Recipe Categories: Terrytx's HOME PAGEAPPETIZERS Asian Beef BREAD BREAKFAST BrowniesandBars Cake Canning CASSEROLES Christmas01 Christmas2000 Condiments Cookies CROCKPOT DESSERTS FISHandSEAFOOD Grilling Ham KidsCooking Lamb LOWFAT MARINADES PASTA Pie PIZZA Pork POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SideDish SNACKS SOUPSandSTEWS SouthwesternMexican VEGETABLES VEGETARIAN

Peanut Butter-Banana Cream Pie




Source of Recipe


Cooking Light-6/02






List of Ingredients



• Crust:
  
• 1 cup vanilla wafer cookies (about 20 cookies)
  
• 1/3 cup packed brown sugar
  
• 2 1/2 tablespoons butter, melted
  
• cooking spray
  
• Filling:
  
• 3/4 cup packed brown sugar
  
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  
• 1/2 cup reduced-fat peanut butter
  
• 1/2 teaspoon vanilla extract
  
• 1 (8 ounce) container frozen fat-free frozen whipped topping, thawed
  
• 1 1/2 cups sliced bananas (about 2 bananas)
  
• 1/4 cup fat-free chocolate sunsae syrup
  






Instructions



1. Preheat oven to 350 degrees.
   
2. Place cookies in food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 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 mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
   
   
4. Yield: 10 servings (serving size: 1 wedge). 300 cal, 9.6g fat, 5.4g pro, 49g carb, 1.5g fiber, 12mg chol, 1mg iron, 199mg sod, 41mf calc.