Frozen Reese’s Peanut Butter Pie
Frozen Reese’s Peanut Butter Pie
They should call this PB Crack Pie. I could eat just the filling with a spoon. I didn’t add any of the Reese’s minis that it calls for. I wonder if you could just melt some chocolate in the bottom of a pie pan and pour this filling in on top? I’m not sure I liked the graham cracker crumb crust with this pie. Maybe pour melted chocolate into the bottom before pouring the filling in? *shrugs*
This was so light. Sooooooooooo yummy!! Tasty, quick, easy, cheap. With the FF Cool Whip and RF PB it’s pretty points friendly (calorie) friendly. I used the Walmart store brand RF PB and it was pretty good. Maybe a little thicker and had to add more milk to thin it a little more, but it was pretty good PB.
Some recipes I’ve seen called for powdered sugar. This would make a paste with the PB and you’d have to add more milk to the mix. I liked the regular sugar in this one. You could even use Splenda if ya wanted.
YUMM-MY!! Easy!! Cheap!! Making again!!
Frozen Peanut Butter Pie
Ingredients
- 8 ounces fat-free cream cheese
- 1/2 cup Creamy OR crunchy peanut butter
- 1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 2
- 1/4 cup skim milk (or milk of choice)
- 8 ounces Light Cool Whip
- 1 Oreo pie crust OR reduced fat graham cracker pie crust
- 3 tablespoons Light Hershey’s Syrup
Instructions
- Spray a 8×8 springform pie pan with non-stick cooking spray. Remove Oreo crust from pan and re-form it in the bottom of your spring form pan, pressing it down with your hands. (You could skip this step and leave it in the original pie pan, but I enjoy the look of the taller pie).
- Mix all ingredients together until smooth and fold in Cool Whip until well blended.
- Pour mixture over pie crust and drizzle with chocolate syrup. Chill for at least 4-6 hours, (or overnight). Let sit at room temperature for at least 15 minutes (to soften) and add topping of choice before serving.
Notes
Recipe by Dashing Dish.
