Nutrition amount per Serving
- 1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
- 7 tablespoons sugar, divided
- 2 large egg whites, lightly beaten
- Cooking spray
- 1 1/4 cups fat-free milk
- 2/3 cup reduced-fat crunchy peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 (8-ounce) container frozen fat-free whipped topping, thawed
- 3 tablespoons finely chopped salted, dry-roasted peanuts
- 1/4 cup shaved milk chocolate (about 1 ounce)
- Preheat oven to 350o
- Make mixture of 3 tablespoons, crumbs, and egg whites; toss with a fork until moist. Now press into bottom and up sides of a 9-inch deep dish pie plate which is coated with cooking spray. Before baking prick the crust with a fork. Let it bake for 10 minutes at 350o. Take it out of oven and allow it to cool on a wire rack.
- Now mix remaining ¼ cup sugar and milk in a heavy saucepan over medium-low heat. Let it cook for 2 minutes or at least sugar is properly dissolved, keep stirring; shift combination to a bowl. Add vanilla and peanut butter, whisk until combined. Put it in freezer for 30 minutes.
- Transfer cream cheese in a large bowl, and pulse with a mixer at moderate speed until foamy and light. Add milk mixture and beating on slow speed until it is combined properly. Fold it in whipped topping; stream mixture into prepared piecrust. Allow it to freeze for 8 hours and keep it uncovered or at least it is hard. Shower it with shaved chocolates and peanuts. Allow it to chill in a refrigerator for 30 minutes before serving.
- Use egg white if you want less cholesterol in this dessert. And use fat-free dairy products to avoid excess fats.
- Coat your hands with cooking spray and press the slightly sticky curst into the pie plate. It would make filling thin after mixing but it will harden in the freezer.
10 servings (serving size: 1 wedge)