FANCY FROZEN PEANUT BUTTER BANANA PIE

by Chrystal
(New Mexico)

1/2 cup Graham Cracker Crumbs
2 tbsp Honey
3/4 cup Fat-Free Ricotta Cheese
1/2 cup Fat-Free Cream Cheese
1/2 cup Powdered Sugar – sifted
1/4 cup Chunky Peanut Butter
1/2 tsp Vanilla Extract
1 cup Frozen Low-Fat Whipped Topping, thawed
1 cup Banana Slices
1 oz Chocolate Chips

Preheat oven to 350 degrees.

Mix the graham cracker crumbs and honey. Press into the bottom and 1 inch up the sides of a 9 inch pie plate, bake for 5 minutes. Place on cooling rack.

Mix the ricotta and cream cheese with an electric mixer on high speed for 1-1/2 minutes. Add in the powdered sugar, peanut butter, and vanilla, mix until well mixed, about 45 seconds. Gently fold whipped topping into the peanut butter mixture.

Place sliced bananas over the crust in pie plate and pour the peanut butter mixture on top, set aside.

Put chocolate in a heavy duty zip-lock bag, seal and place in boiling water until melted. Snip off a tiny corner and drizzle over pie, making criss-cross lines.

Cover and freeze for at least 3 hours, let sit 15 minutes at room temperature before serving.