Susan Miali Recipe Collection
Peanut Butter Pie from Cooking Light Magazine

1 cup powdered sugar
1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (14-ounce) can fat-free sweetened condensed milk
12 ounces frozen fat-free whipped topping, thawed
2 (6-ounce) reduced-fat graham cracker crusts
20 teaspoons fat-free chocolate sundae syrup

Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.

Yield: 20 servings (serving size: 1 wedge and 1 teaspoon syrup)

CALORIES 302 (30% from fat); FAT 10g (sat 3.8g,mono 3.3g,poly 2.8g); IRON 0.6mg; CHOLESTEROL 11mg; CALCIUM 59mg; CARBOHYDRATE 45.8g; SODIUM 252mg; PROTEIN 6.9g; FIBER 1g

Rick's grand-niece, Sabrina, has made this a couple of times and it is always a hit!! The recipe is from Cooking Light Magazine

Notes from the Cooking Light Magazine:
Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

Recipe Contributed by Sabrina Fabbri (Rick and Susan's grand-niece