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Sherry's Peanut Butter-Banana Cream Pie
Sherry's Peanut Butter-Banana Cream Pie

Sherry's Peanut Butter-Banana Cream Pie

9 Hr(s) 13 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (1 oz.) Jell-O Sugar-Free White Chocolate Pudding Mix
1-3/4 cups fat-free milk
4 oz Philadelphia reduced-fat cream cheese, softened,
1/4 cup reduced-fat creamy peanut butter
2 Tbsp sugar
1 tub (8 oz.) Cool Whip Fat-Free Topping, thawed, divided
1 large banana, sliced
1 (6 oz.) reduced-fat graham cracker crust
3 Tbsp fat-free caramel ice cream topping
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Let's Make It
1
Make pudding mix according to pkg. directions, using fat-free milk. Set aside.
2
Combine cream cheese, peanut butter and sugar in large bowl. Beat with mixer at medium speed until blended & smooth. Gradually add pudding, beat until well blended. Fold in 1 cup whipped topping.
3
Arrange banana in bottom of crust. Drizzle with caramel. Spoon peanut butter mix into prepared crust. Cover, freeze for 1 hr.
4
Spread remaining whipped topping evenly over pie. Freeze 8 hrs.
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