Peanut Butter Banana Cream Pie

Photo: flickr user norwichnuts

Ingredients

3/4 cup packed brown sugar

1/2 cup (4 oz.) ⅓-less-fat cream cheese

1/2 cup reduced fat peanut butter

1/2 teaspoon 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 syrup

crust:

1 Keebler shortbread ready-made crust

1 cup vanilla wafer cookies (about 20 cup packed brown sugar

2 1/2 tablespoons butter, melted

Cooking spray

Preparation

Crust preparation:Place cookies in a food processor, and process until finely ground. Add the 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" pie plate coated with cooking spray. Bake at 350 deg F. for 10 minutes; cool completely on a wire rack.

OR-

Remove plastic.

Pie prep: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 bananas in bottom of prepared (or purchased) crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover & freeze 8 hours; let stand at room temperature 15 minutes before serving.