Skinny Frozen Peanut Butter Pies
Servings: 12 pies
Ingredients
- 8 low-fat graham cracker crumbs about 1 cup
- 5 tablespoons light butter melted (or regular butter)
- 4 ounces fat-free cream cheese or low-fat
- 1/2 cup fat-free sweetened condensed milk
- 1/3 cup peanut butter I use Skippy Naturals, you can use reduced-fat peanut butter if you wish
- 1 1/2 cups Cool Whip Free or you can use low-fat or sugar-free
- 6 teaspoons mini chocolate chips
Instructions
- Line a 12-cup muffin pan with paper liners.
- Stir graham cracker crumbs and melted butter with a fork. Evenly divide among the muffin cups (about 1 1/2 tablespoons per each). Press down to compact (I use the bottom of a shot glass and it works perfect for this step).
- Beat cream cheese with a hand mixer in a large bowl until smooth. Beat in sweetened condensed milk and peanut butter. Fold in Cool Whip.
- Divide batter among muffin cups, about 2 tablespoons per each. Top each pie with 1/2 teaspoon of mini chocolate chips. Freeze overnight before eating.
- The crust is crumbly, so it’s best to eat these right from the paper liners.
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