Peanut Butter-Banana Cream Pie

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. 1. Prepare pudding mix according to package directions, using 1 3/4 cups fat-free milk. Set aside.
2. 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. 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.