Light Peanut Butter Banana Cream Pie - cooking recipe

Ingredients

1 cup vanilla wafer cookie
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
cooking spray
3/4 cup packed brown sugar
1/2 cup reduced-fat cream cheese (1/3 less fat)
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 bananas
1/4 cup fat free chocolate syrup

Preparation

Preheat oven to 350\u00b0.
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\u00b0 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.