Frozen peanut butter and chocolate pie

Wow! That's all I have to say. Wow! This was dessert from my "Suzie Homemaker" night, also from the new cookbook. David actually asked if I had really made this -- he said "you're a good cook, but did you REALLY make this?" Yep! I did!!

POINTS: 3
Servings: 12 (small portion, but worth every ounce)

Ingredients

1 1/2 cups fat free milk
1/4 cup granulated sugar
1/2 cup + 1 TBSP reduced-fat creamy peanut butter
3/4 tsp vanilla extract
1/2 cup frozen thawed fat-free whipped topping
1 prepared reduced-fat graham-cracker crust
1 TBSP chopped dry roasted peanuts
1/2 ounce semisweet chocolate, coarsely grated

Directions

Combine the milk and sugar in a medium saucepan and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes; remove from the heat. Whisk in the peanut butter and vanilla until smooth. Pour into a medium bowl and refrigerate until completely cooled, about 1 hour. (The milk never got really warm before the sugar dissolved so the PB had trouble melting and it didn't take long to "completely cool.")

Gently stir the whipped topping into the chilled milk mixture; spoon into the crust. Sprinkle with the peanuts and grated chocolate. Loosely cover the pie with wax paper, hen with heavy-duty foil. Freeze until completely frozen, at least 4 hours or up to 2 days.

Let the pie soften at room temperature 15 minutes before serving.