Chocolate Chip Peanut Butter Pie

• 1/2 cup reduced-fat peanut butter
• 4 ounces light cream cheese
• 4 ounces fat free cream cheese
• 12 ounces fat-free sweetened condensed milk
• 2 tablespoons lemon juice (canned or bottled)
• 1 cup light whipped topping, thawed if frozen
• 5 tablespoons mini chocolate chips
• 1 graham cracker pie crust

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
2. gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
3. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
4. Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
5. (NOTE: If you prefer a firmer texture let chill overnight.).

peanut butter, light cream cheese, cream cheese, condensed milk, lemon juice, light whipped topping, chocolate chips, graham cracker pie crust

Taken from www.food.com/recipe/chocolate-chip-peanut-butter-pie-55224 (may not work)