Peanut Butter Pie

One of Carson's favorite memories is the family time we shared when our power was knocked out by a hurricane a couple of years ago. What could have been a stressful week without electricity turned into a special bonding time, as we sat around the kitchen table playing dominoes and eating peanut butter pie by candlelight. There must be power in this peanut butter pie recipe because to this day Carson's face lights up when we share this favorite family dessert.

Peanut Butter Pie

8 ounces fat-free cream cheese

8 packets artificial sweetener

1 cup light peanut butter

2 tablespoons skim milk

1 16-ounce carton fat-free whipped topping

2 chocolate graham cracker crusts

Whipped topping and chocolate sandwich cookies, optional

Cream cheese, artificial sweetener and milk until light and fluffy. Add peanut butter and beat until smooth. Fold whipped topping into peanut butter mixture and pour into crusts. Chill 5 to 6 hours or overnight. Garnish with whipped topping and crushed chocolate sandwich cookies, if desired. (This pie freezes well and will keep frozen at least 2 to 3 months.)