Frozen PB Pie
August 23, 2011
Serving Size: 1 slice (1/8th of recipe)
PointsPlus® value 4*
It’s hard for us to express in words how amazing this dessert is — any accurate depiction would need tap-dancing unicorns and a 20-minute fireworks show. You’re gonna have to make it and taste for yourself. Cue the unicorns…
1/2 cup reduced-fat creamy peanut butter, room temperature
Half an 8-oz. tub fat-free cream cheese, room temperature
1/4 cup powdered sugar
1/2 cup light vanilla soymilk (or Unsweetened Vanilla Almond Breeze)
1 cup Cool Whip Free, thawed
2 sheets (8 crackers) low-fat honey graham crackers, crushed
Optional topping: Fat Free Reddi-wip
Place peanut butter and cream cheese in a large bowl. Using an electric hand mixer set to medium speed, mix until smooth and uniform.
Add powdered sugar to the bowl. Set the mixer to low speed, and mix well. Add soymilk and continue to mix until smooth.
Gently fold in whipped topping, until uniform in color.
Carefully transfer the filling into a pie pan. Evenly top with crushed graham crackers. Cover and freeze until firm, at least 2 hours.
Cut into 8 slices and, if you like, top with Reddi-wip. Enjoy!
MAKES 8 SERVINGS
HG Tip: If frozen until solid, let pie sit at room temperature for 10 – 15 minutes before cutting and serving.