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Peanut Butter-Banana Cream Pie

  • 10servings
  • 227calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (1-ounce) package sugar-free white chocolate or vanilla instant pudding mix

  2. 1 3/4 cups fat-free milk

  3. 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

  4. 1/4 cup reduced-fat creamy peanut butter

  5. 2 tablespoons sugar

  6. 1 (8-ounce) container frozen fat-free whipped topping, thawed and divided

  7. 1 cup sliced ripe banana (1 large banana)

  8. 1 (6-ounce) reduced-fat graham cracker crust

  9. 3 tablespoons fat-free caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. Prepare pudding mix according to package directions, using 1 3/4 cups fat-free milk. Set aside.

  2. Combine cream cheese, peanut butter, and sugar in a large bowl; beat with a mixer at medium speed until blended and smooth. Gradually add pudding, beating until well blended. Fold in 1 cup whipped topping.

  3. Arrange banana in bottom of crust; drizzle with caramel. Spoon peanut butter mixture into prepared crust; cover and freeze 1 hour. Spread remaining whipped topping evenly over pie. Freeze 8 hours or overnight.

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