Ingredients
1/2 cup reduced-fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 Tbsp fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 Tbsp mini chocolate chips, divided
6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust, or similar product

Instructions

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
   
   
2. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and chill in refrigerator for at least 4 hours. (Or chill overnight if you prefer a firmer pie texture.) Slice into 10 pieces and serve