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