Ingredients
1/2 C- RF peanut butter
4 oz light cream cheese
4 oz FF cream cheese
12 oz FF sweetened condensed milk
2 T lemon juice, canned or bottled
1 C lite whipped topping, thawed if frozen
5 T mini chocolate chips
6 oz LF Graham Cracker Ready pie crust
In a large bowl, beat peanut butter and 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 clear plastic wrap and chill in refrigerator for at least 4 hours.
(Note: Chill overnight for firmer texture ) Cut into 10 pieces.
