INGREDIENTS

18 Keebler® Fudge Stripes™ Original cookies (crushed to 1 1/2 cups)
3 tablespoons butter or margarine, melted and cooled
1 package (8 oz.) reduced-fat cream cheese, softened
2/3 cup crunchy peanut butter
1/2 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla
2 1/2 cups frozen reduced-fat non-dairy whipped topping, thawed (divided)
3 tablespoons chocolate ice cream topping
4 Keebler® Fudge Stripes™ Original cookies

DIRECTIONS

1. In small bowl combine the 18 crushed KEEBLER FUDGE STRIPES cookies and butter. Toss until combined. Press onto bottom and sides of 9-inch pie plate generously coated with cooking spray. Set aside.

2. In large mixer bowl beat cream cheese, peanut butter, sugar, milk and vanilla on medium speed of electric mixer until fluffy. Fold in 2 cups of the whipped topping. Spoon into crust. 3. Drizzle with ice cream topping. Use knife to carefully swirl chocolate into peanut butter mixture. Refrigerate, loosely covered, about 2 hours or until firm.

4. Before serving, cut the 4 cookies in half. Spoon dollops of the remaining 1/2 cup whipped topping on pie. Garnish with cookie pieces.

NUTRITIONAL PANEL

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