Peanut Butter Banana Cream Pie

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571369

Ingredients

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
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
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
Preparation
Preheat oven to 350°.

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 350° for 10 minutes; cool completely on a wire rack.

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.
Yield

10 servings (serving size: 1 wedge)
Nutritional Information

CALORIES 300(29% from fat); FAT 9.6g (sat 3.5g,mono 3.5g,poly 1.4g); PROTEIN 5.4g; CHOLESTEROL 12mg; CALCIUM 41mg; SODIUM 199mg; FIBER 1.5g; IRON 1mg; CARBOHYDRATE 49g

Cooking Light, JUNE 2002