| | Directions | | 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 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 top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or over night for a more firmer pie texture. Slice into 10 pieces and serve. |
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| 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 fresh lemon juice |
| - | | 1 cup lite whipped topping, thawed |
| - | | 5 tablespoons mini chocolate chips, divided |
| - | | 6 ounces reduced fat graham cracker ready pie crust |
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