Total Time 20 min
Prep 20 min
Cook 0 min
Serves 10
Difficulty Easy
creamy peanut butter and rich milk chocolate. Its silky filling is so dreamy that you may not even need more than a few bites. And, even better, it uses a convenient store-bought pie crust and since there's no cooking required this decadent confection is so easy to whip together. Freezing it a few hours before serving makes it sturdy enough to slice. If you make it a few days in advance, go ahead and freeze it-just let it stand at room temperature at least 15 minutes or until it is thawed but still firm enough to cut.
Ingredients
1/2 cup smooth reduced fat peanut butter
4oz low fat cream cheese
4 TBSP fat-free cream cheese
12oz fat free sweetened condensed milk
2 TBSP fresh lemon juice
1 cup lite whipped topping
thawed if frozen
mini chocolate chips
5 Tbsp, divided
6 oz pie crust
Instructions
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust and smooth top. Chop remaining tablespoon of chocolate chips; sprinkle over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Yields 1 piece per serving.
