Peanut Butter Pie Made Healthier Food

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

PEANUT BUTTER PIE (MADE HEALTHIER)

Steps:

• Lightly coat a 9" pie plate with nonstick spray. Scatter the cookie crumbs evenly over the bottom. Set aside.
• In a large bowl, using an electric mixer set on medium speed, beat together the peanut butter, light cream cheese, and fat-free cream cheese until smooth. Gradually beat in the milk and lemon juice. Fold in the whipped topping. Spoon into the pie plate, spreading evenly over the crumbs. Drizzle with chocolate syrup. Using the tip of a knife, decoratively swirlt the chocolate syrup. Cover with plastic wrap and chill for at least 4 hours, or until set.