Frozen peanut butter banana pie

Name: Frozen peanut butter banana pie
Total time: 21600 s
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz low fat cream cheese; 2/3 cup peanut butter (creamy or chunky); 4 tbsp honey (divided); 1/4 cup nonfat skim milk; 3 oz dark chocolate bar (72% cacao); 2 tbsp lowfat margerine or butter; 3 large bananas; 1 1/3 cup graham cracker crumbs; 1/4 cup lowfat margerine

THH @cook_2989844

I was challenged to come up with a dessert for my diabetic. Came out pretty good.

THH @cook_2989844

I was challenged to come up with a dessert for my diabetic. Came out pretty good.

Saved

Ingredients

6 hours

12 servings

8 ozlow fat cream cheese
2/3 cuppeanut butter (creamy or chunky)
4 tbsphoney (divided)
1/4 cupnonfat skim milk
3 ozdark chocolate bar (72% cacao)
2 tbsplowfat margerine or butter
3 largebananas
1 1/3 cupgraham cracker crumbs
1/4 cuplowfat margerine

Saved

Steps

6 hours

1

Preheat oven to 350°F
2

Melt 1/4 cup margerine and add to graham cracker crumbs. Mix thoroughly.
3

Press mixture into a 9" pie pan. Tamp down to make a solid crust.
4

Bake crust in oven for 8 minutes. Remove and let cool.
5

Soften cream cheese and beat in peanut butter and 3 tablespoons honey. Add milk and beat until mixture is spreadable. Set aside.
6

Melt chocolate bar in a double boiler. Add 1 tablespoon honey and 2 tablespoon margerine.
7

Stir chocolate mixture until creamy. Remove from heat.
8

Slice bananas in cross section rounds.
9

Layer the pie: 1/2 banana sections, 1/2 peanut butter mixture, 1/2 chocolate mixture. Repeat with remaining ingredients.
10

Place in freezer for 6+ hours. Overnight works well. Let thaw for 15 minutes before serving.