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
Tbsp mini chocolate chips, divided
t6 oz pie crust
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 cho chips.
Spoon peanut butter mixture into prepared pie crust, sprinklie remaining 1 tablespoon of cho chips over top. Cover with plastic wrap and freeze until firm (about 4 hours). Slice into 10 pieces and serve.