Preheat oven to 350º.
C R U S T :
1 cup vanilla wafer cookies (about
20 cookies)
1⁄3 cup packed brown sugar
21⁄2 tablespoons butter, melted
Cooking spray
F I L L I N G :
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 whipped
topping, thawed
11⁄2 cups sliced banana (about 2 bananas)
1⁄4 cup fat-free chocolate sundae syrup
Yield: 10 servings (serving size: 1 wedge).
1. Place cookies in a food processor; process until finely ground. Add 1⁄3 cup brown sugar and butter; pulse 2 to 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 350º for 10 minutes; cool completely on a wire rack.
2. Place 3⁄4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
CALORIES 300 (29% from fat); FAT 9.6g (sat 3.5g, mono 3.5g, poly 1.4g); PROTEIN 5.4g; CARB 49g; FIBER 1.5g; CHOL 12mg; IRON 1mg; SODIUM 199mg; CALC 41mg
C R U S T :
1 cup vanilla wafer cookies (about
20 cookies)
1⁄3 cup packed brown sugar
21⁄2 tablespoons butter, melted
Cooking spray
F I L L I N G :
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 whipped
topping, thawed
11⁄2 cups sliced banana (about 2 bananas)
1⁄4 cup fat-free chocolate sundae syrup
Yield: 10 servings (serving size: 1 wedge).
1. Place cookies in a food processor; process until finely ground. Add 1⁄3 cup brown sugar and butter; pulse 2 to 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 350º for 10 minutes; cool completely on a wire rack.
2. Place 3⁄4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.
CALORIES 300 (29% from fat); FAT 9.6g (sat 3.5g, mono 3.5g, poly 1.4g); PROTEIN 5.4g; CARB 49g; FIBER 1.5g; CHOL 12mg; IRON 1mg; SODIUM 199mg; CALC 41mg
