Peanut Butter-Banana Cream Pie

recipe

Yield:

10 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Other: 9 Hours

Nutritional Information

Calories 227
Caloriesfromfat 31 %
Fat 7.7 g
Satfat 2.6 g
Protein 5.2 g
Carbohydrate 34 g
Fiber 0.8 g
Cholesterol 9 mg
Iron 0.5 mg
Sodium 320 mg
Calcium 62 mg

Ingredients

1 (1-ounce) package sugar-free white chocolate or vanilla instant pudding mix
1 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup reduced-fat creamy peanut butter
2 tablespoons sugar
1 (8-ounce) container frozen fat-free whipped topping, thawed and divided
1 cup sliced ripe banana (1 large banana)
1 (6-ounce) reduced-fat graham cracker crust
3 tablespoons fat-free caramel ice cream topping

Preparation

1. Prepare pudding mix according to package directions, using 1 3/4 cups fat-free milk. Set aside.

2. Combine cream cheese, peanut butter, and sugar in a large bowl; beat with a mixer at medium speed until blended and smooth. Gradually add pudding, beating until well blended. Fold in 1 cup whipped topping.

3. Arrange banana in bottom of crust; drizzle with caramel. Spoon peanut butter mixture into prepared crust; cover and freeze 1 hour. Spread remaining whipped topping evenly over pie. Freeze 8 hours or overnight.

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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