From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-567406-190634
1 9-inch piecrust
Three quarters cup brown sugar
3 oz.
cream cheese, softened
1 tsp. vanilla
One half cup peanut
butter
1 8-oz. container whipped topping
1 and one half
cups sliced bananas
Chocolate syrup
Cook piecrust in a 350-degree oven for 10 minutes. Remove piecrust and
set aside. Combine brown sugar, cream cheese, vanilla and peanut
butter and beat with a mixer until smooth. Fold in whipped topping.
Place sliced bananas along the bottom of prepared crust. Spread brown
sugar/peanut butter mixture over bananas. Drizzle with chocolate syrup
and place in the freezer for 8 hours. Take out 30 minutes before
serving to allow partial thawing. Slice and serve.
The Skinny: Use your favorite sugar substitute and low fat cream
cheese and peanut butter.