Ww Chocolate Chip Peanut Butter Pie

• 1/2 cup reduced-fat peanut butter
• 4 oz light cream cheese
• 4 oz fat-free cream cheese
• 12 oz fat-free sweetened condensed milk
• 2 Tbsp fresh lemon juice
• 1 cup lite whipped topping, thawed if frozen
• 5 Tbsp mini chocolate chips, divided
• 6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust, or similar product

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
2. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and chill in refrigerator for at least 4 hours. (Or chill overnight if you prefer a firmer pie texture.) Slice into 10 pieces and serve.

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

Taken from www.epicurious.com/recipes/member/views/ww-chocolate-chip-peanut-butter-pie-1203538 (may not work)