1 egg white slightly beaten1 chocolate graham cracker crust (9 inches) 3 ounces fat-free cream cheese 1/3 cup reduced-fat peanut butter 1/2 cup powdered sugar 1/2 teaspoon vanilla 1/4 cup fat-free milk 1 container (8 ounces) fat-free whipped topping
1. Preheat oven to 375 degrees. Brush piecrust with beaten egg white. Bake 5 minutes. Cool completely and set aside. 2. In a mixing bowl combine cream cheese, peanut butter, sugar and vanilla. Beat until smooth. Gradually add in milk until completely blended. 3. Fold in whipped topping. Spoon mixture into cooled crust. 4. Refrigerate overnight.