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.