Caramel Banana Peanut Butter Pie

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 1/8 cups pretzel crumbs, about 85 mini pretzel twists
• 3 tablespoons light brown sugar
• 1 tablespoon butter
• 1/4 cup egg substitute
• 1 (14 ounce) can fat-free sweetened condensed milk
• 3/4 cup banana, sliced, ripe
• 1/2 cup better 'n peanut butter spread
• 4 ounces reduced-fat cream cheese (1/3 less fat)
• 2 cups frozen light whipped dessert topping, thawed

Recipe

• 1 in a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. add egg substitute and process until thoroughly combined.
• 2 press into an 8-inch pie plate. bake at 350°f for 12-15 minutes or until upper edges are just beginning to brown. cool.
• 3 pour sweetened condensed milk into a 2-quart microwave safe bowl. heat on medium (50%) power for 4 minutes, stirring after 2 minutes. reduce heat to medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. cool to room temperature.
• 4 in a mixing bowl, beat together banana, better 'n peanut butter and cream cheese until almost smooth. beat in cooled caramelized sweetened condensed milk. fold in whipped topping; pour into prepared crust. freeze overnight. cut into 8 wedges and serve while frozen.