- 1/2 cup smooth reduced-fat peanut butter
4 ounces low-fat cream cheese
4 tablespoons fat-free cream cheese
12 ounces fat-free sweetened condensed milk
2 tablespoons fresh lemon juice
1 cup light whipped topping, thawed if frozen
5 tablespoons mini chocolate chips, divided
6-ounce pie crust
- 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 half of the mini chocolate chips.
- Spoon the peanut butter mixture into prepared pie crust, and smooth top. Chop remaining tablespoon of chocolate chips, and sprinkle over the top. Cover with plastic wrap, and freeze until firm, at least 4 hours. Slice the pie into 10 pieces and serve.
- Desserts, Frozen
- North American
- 10 pieces