Frozen peanut butter banana pie

• 8 oz low fat cream cheese
• 2/3 cup peanut butter (creamy or chunky)
• 4 tbsp honey (divided)
• 1/4 cup nonfat skim milk
• 3 oz dark chocolate bar (72% cacao)
• 2 tbsp lowfat margerine or butter
• 3 large bananas
• 1 1/3 cup graham cracker crumbs
• 1/4 cup lowfat margerine

1. Preheat oven to 350F
2. Melt 1/4 cup margerine and add to graham cracker crumbs.
3. Mix thoroughly.
4. Press mixture into a 9" pie pan.
5. Tamp down to make a solid crust.
6. Bake crust in oven for 8 minutes.
7. Remove and let cool.
8. Soften cream cheese and beat in peanut butter and 3 tablespoons honey.
9. Add milk and beat until mixture is spreadable.
10. Set aside.
11. Melt chocolate bar in a double boiler.
12. Add 1 tablespoon honey and 2 tablespoon margerine.
13. Stir chocolate mixture until creamy.
14. Remove from heat.
15. Slice bananas in cross section rounds.
16. Layer the pie: 1/2 banana sections, 1/2 peanut butter mixture, 1/2 chocolate mixture.
17. Repeat with remaining ingredients.
18. Place in freezer for 6+ hours.
19. Overnight works well.
20. Let thaw for 15 minutes before serving.

cream cheese, peanut butter, honey, nonfat skim milk, chocolate, butter, bananas, graham cracker crumbs, margerine

Taken from cookpad.com/us/recipes/361298-frozen-peanut-butter-banana-pie (may not work)