Frozen Peanut Butter-Banana Cream Pie

Yield: 10 servings * Overall Price: ~ $10 * Calories: 331

Ingredients:
Crust:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter, melted
1 large egg white
cooking spray
Filling:
3/4 cup packed brown sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoons vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 cup sliced banana
1/4 cup fat-free chocolate sundae syrup

Directions:
1. Preheat oven to 350*
2. Place crackers in a food processor; process until crumbly. Add sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into 9-inch pie plate coated with cooking spray. Bake at 350* for 8 minutes; cool on a wire rack 15 minutes.
3. To prepare filling, place brown sugar, cream cheese, peanut butter, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Arrange banana in bottom of prepared crust. Spread peanut butter mixture over banana; drizzle with syrup. Cover and freeze 8 hours; let stand at room temperature 15 minutes before serving.

Thoughts:
This was so yummy! I wouldn't say really easy, but not extremely hard. It was the first time I made a crust, so I was kind of nervous about it but it turned out well. I would recommend letting it sit out a little longer than 15 minutes because the bananas were still way too frozen when I took a bite.