Lightened Peanut Butter Pie

• FOR THE CRUST:
• 1-1/2 cup Chocolate Graham Cracker Crumbs
• 1 Tablespoon Margarine Spread, Melted
• 3 Tablespoons Non-fat Plain Yogurt
• 2 Tablespoons Brown Sugar
• _____
• FOR THE FILLING:
• 4 ounces, weight Neufchatel Cheese, Softenend
• 3/4 cups Confectioners Sugar
• 1/2 cups All Natural, Creamy, Peanut Butter
• 1/2 cups Skim Milk
• 8 ounces, weight Fat-Free Frozen Whipped Topping, Thawed
• _____
• FOR THE TOPPING:
• 1/2 cups Dark Chocolate Chips
• 1/2 cups Crushed Peanuts (optional)
• 1/2 cups Crushed Pretzels (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together chocolate graham cracker crumbs, margarine, yogurt, and brown sugar. Press crust mixture firmly into a 9-inch pie pan.
3. Bake in the preheated oven for 5 minutes. Then allow crust to cool.
4. For the filling, beat together cream cheese (Neufchatel) and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Fill the cooled pie crust with the filling.
5. For the topping, melt dark chocolate in the microwave for 30 seconds to 1 minute. Drizzle over the filled pie with a piping bag or spoon. (If desired, top with crushed peanuts and/or crushed pretzels.)
6. Spoon into the 9-inch graham cracker pie shell; cover, and freeze until firm (about 2 hours).

chocolate, margarine, nonfat plain yogurt, brown sugar, filling, cheese, confectioners sugar, all natural, milk, chocolate chips, peanuts, pretzels

Taken from tastykitchen.com/recipes/desserts/lightened-peanut-butter-pie/ (may not work)