Peanut Butter Banana Cream Pie

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1 /3 cup packed brown sugar
1-1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1 /3- less fat cream cheese
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 banana (about two bananas)
1/4 cup fat free chocolate sundae syrup

Directions:
Preheat oven to 350-degrees.

Place cookies in a food processor; process until finely ground. Add 1/3 cup brown sugar and butter, pulse two to three 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-degrees for ten 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 eight hours; let stand at room temperature 15 minutes before serving.

Recipe makes ten servings.

Nutritional information per serving:
Calories: 300
Fat: 9.6g
Protein: 5.4g
Carbohydrates: 49g
Fiber: 1.5g
Cholesterol: 12mg
Sodium: 199mg