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Peanut Butter-Banana Cream Pie

Yield 10 servings (serving size: 1 wedge)
The combination of cookie crumb crust and peanut butter and banana filling make this pie a great dessert to serve to guests.

Ingredients

  • Crust:
  • 1 cup vanilla wafer cookies (about 20 cookies)
  • 1/3 cup packed brown sugar
  • 2 1/2 tablespoons butter, melted
  • Cooking spray
  • Filling:
  • 3/4 cup packed brown sugar
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/2 cup reduced-fat peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 (8-ounce) container frozen fat-free whipped topping, thawed
  • 1 1/2 cups sliced banana (about 2 bananas)
  • 1/4 cup fat-free chocolate sundae syrup

Nutrition Information

  • calories 300
  • caloriesfromfat 29 %
  • fat 9.6 g
  • satfat 3.5 g
  • monofat 3.5 g
  • polyfat 1.4 g
  • protein 5.4 g
  • carbohydrate 49 g
  • fiber 1.5 g
  • cholesterol 12 mg
  • iron 1 mg
  • sodium 199 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.

  3. Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.