Ingredients
1 package (8 ounces) fat-free cream cheese3/4 cup reduced-fat creamy peanut butter1 can (14 ounces) fat-free sweetened condensed milk1 teaspoon vanilla extract1 carton (12 ounces) frozen fat-free whipped topping, thawed2 reduced-fat graham cracker crusts (9 inches)1/4 cup chocolate syrup1/4 cup finely chopped unsalted peanuts
Preparation
In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.
