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Peanut Butter-Banana Cream Pie

Prep time 13 mins
Other time 9 hrs
Yield 10 servings (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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