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Peanut Butter-Banana Cream Pie

Peanut Butter-Banana Cream Pie

Oxmoor House OCTOBER 2006

  • Yield: 10 servings (serving size: 1 slice)
  • Prep time:13 Minutes
  • Other:9 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 31%
  • Fat: 7.7g
  • Saturated fat: 2.6g
  • Protein: 5.2g
  • Carbohydrate: 34g
  • Fiber: 0.8g
  • Cholesterol: 9mg
  • Iron: 0.5mg
  • Sodium: 320mg
  • Calcium: 62mg

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Peanut Butter-Banana Cream Pie recipe