FROZEN PEANUT BUTTER PIE

1 2/3 Cups Chocolate Graham cracker crumbs (about 8 1/2 cookie sheets) 7 Tablespoons Sugar, divided 2 Large Egg Whites, lightely beaten Cooking Spray 1 1/4 Cups Fat Free Milk

2/3 Cup Reduced Fat crunchy Peanut Butter 1/2 Teaspoon Vanilla 1/2 Cup (4 OZ) Fat free Cream Cheese Softened 1 (8 Oz)Container Frozen Fat Free Whipped Topping, thawed 3 Tablespoons Finely Chopped salted dry roasted peanuts 1/4 Cup Shaved Milk Chocolate (about 1 OZ)

Preheat Oven to 350. Combine crumbs, 3 tablespoons sugar, and egg whites. Toss with a fork until moist. Press into the bottom and up the sides of a 9" deep dish Pie Plate coated with cooking spray. Prick crust with fork before baking. Bake for 10 minutes. Remove and cool. Combine milk and remaining 1/4 cup sugar in a heavy sauce pan over medium heat. Cook 2 minutes or until sugar dissolves, stir constantly. Transfer to a bowl. Add peanut Butter and vanilla. Stir with a whisk until combined. Cover and chill 30 minutes. Place Cream cheese in a large bowl. Beat with a mixer until light and fluffy. Add milk mixture. Beat at low speed until combined. Fold in whipped topping. Pour into the Pie crust. Freeze uncovered for 8 Hours. Sprinkle with the peanuts and shaved chocolate. Transfer to refrigerator for 30 minutes before serving.

SERVINGS 10; CALORIES 259; FAT 8.7 g; PROTEIN 9.4 g; CARBS 35.5 g; FIBER 1.6g; CHOL 2 mg; SODIUM 249 mg; CALC 136 mg SERVING SIZE= 1/10 of Pie

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