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FROZEN VANILLA PEANUT BUTTER PIE

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Updated: August 3, 2011 10:01PM



MAKES 8 SERVINGS

1 container (1 1/2 quarts)
slow-churned vanilla light
ice cream

½ cup reduced-fat creamy or chunky peanut butter

1 (9-inch) prepared graham cracker crust

½ cup finely chopped unsalted peanuts, plus extra (if desired) for topping

1 large banana

Lemon juice

Mix together ice cream and peanut butter with electric mixer until well-combined. Spread half of ice cream mixture into prepared graham cracker crust. Sprinkle with 1/2 cup chopped peanuts. Spread remaining ice cream mixture on top. Cover and freeze pie overnight.

Remove pie from freezer about 15 minutes prior to serving. Slice banana; sprinkle with lemon juice. Layer bananas, overlapping, on top of pie. Garnish with additional chopped peanuts, if desired.

Note: Pie can be frozen with banana topping, if desired.

Nestle

Nutrition facts per serving: 425 calories, 21 g fat, 6 g saturated fat, 30 mg cholesterol, 50 g carbohydrates, 25 g sugars, 12 g protein, 288 mg sodium, 3 g fiber



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