Ingredients:
1/2 cup(s) reduced-fat peanut butter*
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
1 tbsp Hershey’s Chocolate Syrup
6 oz reduced fat pie crust
Directions:
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; sprinkle remaining 1 tablespoon of chocolate chips over top. Drizzle with chocolate syrup. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Now drift off into creamy, chocolatey, peanut buttery goodness!
Serving size = 1 slice (1/10 of pie)