Fluffy Peanut Butter Pie

Crust: 1 1/2 c reduced fat Oreo� cookie crumbs

1/4 c reduced fat margarine -- melted

3 tbsps granulated sugar

Filling: 8 ozs fat-free cream cheese -- softened

14 ozs fat-free sweetened condensed milk

3/4 c reduced fat peanut butter

3 tbsps lemon juice, bottled

1 tsp pure vanilla extract

1 c Cool Whip� Free -- thawed

2 tsps chocolate syrup

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, peanut butter, lemon juice, and vanilla extract. Mix until smooth. Fold in whipped topping. Turn into crust. Chill 4 hours or until set.

Per serving: 557 Calories; 18g Fat (28% calories from fat); 17g Protein; 87g Carbohydrate; 11mg Cholesterol; 653mg Sodium

Serving Ideas : Before serving drizzle syrup over pie.