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Full Online Book HomeLearning KitchenFruit - Banana - Peanut Butter-banana Cream Pie
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Fruit - Banana -  Peanut Butter-banana Cream Pie Post by :JB3232 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1398

Click below to download : Fruit - Banana - Peanut Butter-banana Cream Pie (Format : PDF)

Fruit - Banana - Peanut Butter-banana Cream Pie

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
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 frozen whipped topping, thawed
1 1/2 cups sliced bananas (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup


Preheat oven to 350 degrees.

Place cookies in food processor; process until finely ground. Add 1/3 cup brown sugar and butter; pulse 2 or 3 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 mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over bananas; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Yield: 10 servings (serving size: 1 wedge). 300 cal, 9.6g fat, 5.4g pro, 49g carb, 1.5g fiber, 12mg chol, 1mg iron, 199mg sod, 41mf calc.

Source: Cooking Light-6/02
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