Caramel Banana Peanut Butter Pie

• 1 18 cups pretzel crumbs, about 85 mini pretzel twists
• 3 tablespoons light brown sugar
• 1 tablespoon butter
• 14 cup egg substitute
• 1 (14 ounce) can fat-free sweetened condensed milk
• 34 cup banana, sliced, ripe
• 12 cup Better 'n Peanut Butter spread
• 4 ounces reduced-fat cream cheese (1/3 less fat)
• 2 cups frozen light whipped dessert topping, thawed

1. In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed.
2. Add egg substitute and process until thoroughly combined.
3. Press into an 8-inch pie plate.
4. Bake at 350F for 12-15 minutes or until upper edges are just beginning to brown.
5. Cool.
6. Pour sweetened condensed milk into a 2-quart microwave safe bowl.
7. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes.
8. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored.
9. Cool to room temperature.
10. In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth.
11. Beat in cooled caramelized sweetened condensed milk.
12. Fold in whipped topping; pour into prepared crust.
13. Freeze overnight.
14. Cut into 8 wedges and serve while frozen.

pretzel crumbs, light brown sugar, butter, egg substitute, condensed milk, banana, n peanut butter, cream cheese

Taken from www.food.com/recipe/caramel-banana-peanut-butter-pie-320888 (may not work)