By Aggieskitchen
Frozen Peanut Butter-Banana Pie for a Cooking Light dessert recipe. It's easy to make and is perfect for an afternoon treat.
Frozen Peanut Butter-Banana Pie
Ingredients:
Crust:
- 1 cup graham cracker cookies (about 10 sheets)
- 2 TB sugar
- 2 1/2 tablespoons butter, melted
- 1 egg white
- cooking spray
Filling:
- 3/4 cup packed brown sugar
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/2 cup reduced-fat peanut butter
- 1/2 teaspoon vanilla extract
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 1 1/2 cups sliced banana (about 2 bananas)
- 1/4 cup fat-free chocolate sundae syrup (I used a crunchy chocolate topping)
Directions:
- Preheat oven to 350°.
- Place cookies in a food processor; process until finely ground. Add sugar, butter and egg white; pulse 6 times or just until combined. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
- Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
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