Ingredients
- 12 cup reduced-fat peanut butter
- 4 ounces light cream cheese
- 4 ounces 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 ounces pie crusts
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.
← Back to all recipes