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1/2 cup reduced fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp lemon juice, canned or bottled
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips
6 oz Ready Crust 25% Less-Fat Graham Cracker pie crust
Directions:
1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
2. Gradually beat in milk and lemon juice. Fold in whipped topping and 4 tablespoons of mini chocolate chips.
3. Spoon peanut butter mixture into prepared pie crust. Sprinkle remaining 1 tablespoon of chocolate chips over top.
4. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight).
5. Slice into 10 pieces and serve.
6 points a slice.
