Peanut Butter Pie

• 1 cup powdered sugar
• 1 (8-ounce) block light cream cheese, softened
• 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 12-ounce tub frozen fat-free whipped topping, thawed
• 2 9-inch ready-made reduced-fat graham cracker shells
• 4 teaspoons fat-free chocolate sundae syrup

1. Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.
2. Note: We loved this pie frozen--its texture is more like that of an ice-cream pie.

powdered sugar, light cream cheese, naturalstyle, condensed milk, graham cracker shells, chocolate sundae syrup

Taken from www.myrecipes.com/recipe/peanut-butter-pie-0 (may not work)