Frozen Peanut Butter Pie

1970’s Style Food from the Archives

Simple, easy, and delicious. This started out as a Cooking Light recipe but I modified it by using a store-bought shell and bumping some ingredients up from low fat. Decadent but so much better:) You could toss any version of cheeses in here, low-fat, nonfat or regular, including neufatel as a sub for cream cheese. Buy double shells because the cream cheese and the mid-size ricotta packages are just the right size to double up and make 2.

Frozen Peanut Butter Pie

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Freeze 2 hours hrs

Course Dessert

Servings 6

Calories 450 kcal

Ingredients

  

1x2x3x

• 3/4 cup ricotta
• 1/2 cup cream cheese
• 1/2 cup powdered sugar
• 1/4 cup peanut butter Chunky is best! Can add more for more flavor
• 1/2 tsp vanilla
• 1 cup cool whip
• 1 banana sliced
• 1/4 cup semisweet chocolate morsels any chocolate will do
• 1 graham cracker pie crust Or chocolate works great too.

Instructions

 

• Combine cheeses in bowl and mix. Add powdered sugar, peanut butter, vanilla and mix. Fold in cool whip.
• Arrange banana slices on bottomof the pan and pour peanut butter mix over it.
• Melt chocolate in a baggie in hot water, cut off a corner and drizzle over the pie.
• Freeze for at least 3 hours. Let sit for 15 minutes at room temp before serving.

Notes

Since the ricotta and cream cheese come in perfect size package for 2 pies I always make 2, the exact measures don’t really matter so just divide full packages in half.

Nutrition

Calories: 450kcalCarbohydrates: 44gProtein: 10gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 37mgSodium: 275mgPotassium: 277mgFiber: 2gSugar: 24gVitamin A: 430IUVitamin C: 2mgCalcium: 115mgIron: 2mg

Keyword Indulge

Tried this recipe?Let us know how it was!