Chocolate Chip Peanut Butter Pie(Lighter Eating - 6 Points)
- 1/2 c. reduced-fat peanut butter
- 4 oz. light cream cheese
- 4 oz. fat-free cream cheese
- 12 oz. fat-free sweetened condensed milk
- 2 tbsp. lemon juice
- 1 c. lite whipped topping, thawed
- 5 tbsp. mini chocolate chips
- 6 oz. ready crust 25% less fat Graham cracker pie crust
- In a large bowl, using an electric mixer, mix together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tbsp. chocolate chips. Spoon peanut butter mixture into prepared crust; sprinkle remaining tbsp. of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. Slice into 10 pieces.
peanut butter, light cream cheese, cream cheese, condensed milk, lemon juice, lite whipped topping, chocolate chips, ready crust
Taken from www.cookbooks.com/Recipe-Details.aspx?id=47349 (may not work)