½ cup smooth reduced fat peanut butter
4 oz low fat cream cheese
4 Tbsp (tablespoon)fat-free cream cheese
12 oz fat free sweetened condensed milk
2 Tbsp(tablespoon) fresh lemon juice
1 cup(s), thawed if frozen lite whipped topping
5 Tbsp, divided(tablespoon) mini chocolate chips
6oz pie Crust
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 and smooth top. Chop remaining tablespoon of chocolate chips; sprinkle over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Yields 1 piece per serving.
