Chocolate Chip Peanut Butter Pie - cooking recipe

Ingredients

1/2 cup reduced-fat peanut butter
4 ounces light cream cheese
4 ounces fat free cream cheese
12 ounces fat-free sweetened condensed milk
2 tablespoons lemon juice (canned or bottled)
1 cup light whipped topping, thawed if frozen
5 tablespoons mini chocolate chips
1 graham cracker pie crust

Preparation

In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.
gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top.
Cover with clear plastic wrap and chill in refridgerator for at least 4 hours.
(NOTE: If you prefer a firmer texture let chill overnight.).