Frozen Peanut Butter and Chocolate Pie

• 1 1/2 Cups Fat Free Milk
• 1/4 Cup of Granulated Sugar
• 1/2 Cup + 1 Tbsp reduced fat Creamy Peanut Butter
• 3/4 tsp Vanilla extract
• 1/2 Cup frozen, but thawed far free whipped topping
• 1 6oz prepared reduced fat graham cracker crust
• 1 tbsp dry roasted peanuts
• 1/2 ounce semisweet chocolate, coursly grated

1. Combine the milk and sugar in a medium saucepan and set on medium high heat. Cook, stirring constantly until the sugar is dissolved. Remove pan from heat and whisk in peanut butter and vanilla, stir until mix is smooth. Pour into a bowl and refridgerate for 1 hour or until cool.
2. Gently stir the whipped toppoing into the chilled milk micture, spoon nto crust. Sprinkle with peanuts and grated chocolate. Loosely cover the pie with wax paper and then with heavy duty foil. Freeze completely.
3. Let the pie soften at room temperature for 15 minutes before serving.

This pie should be made the day before to allow for complete freezeing.

Serving Size= 1/12. Makes 12 servings
Calories 175, Fat 7g, Fiber 1g

Weight Watchers Point Value = 4