Pretzel Crust
1-1/8 cups fat free pretzel crumbs, about 85 mini pretzel twists
3 Tablespoons light brown sugar
1 Tablespoon butter
1/4 cup egg substitute

Pie Filling
1 can (14 ounces) fat free sweetened condensed milk
3/4 cup sliced ripe banana
1/2 cup Better 'N Peanut Butter
4 ounces 1/3 less fat cream cheese
2 cups frozen light whipped topping, thawed

In a food processor, combine pretzel crumbs, brown sugar and butter; process until well mixed. Add egg substitute and process until thoroughly combined.

Press into an 8-inch pie plate. Bake at 350F. For 12-15 minutes or until upper edges are just beginning to brown. Cool.

Pour sweetened condensed milk into a 2-quart microwave safe bowl. Heat on Medium (50%) power for 4 minutes, stirring after 2 minutes. Reduce heat to Medium-low (30%) power and continue to cook 16-20 minutes, stirring every 2 minutes with a wire whisk until thick and caramel colored. Cool to room temperature.

In a mixing bowl, beat together banana, Better 'N Peanut Butter and cream cheese until almost smooth. Beat in cooled caramelized sweetened condensed milk. Fold in whipped topping; pour into prepared crust. Freeze overnight. Cut into 8 wedges and serve while frozen.
Yield: 8 servings.

*If desired, a (6 ounce) prepared low-fat graham cracker crust may be substituted for the pretzel crust.Recipe was prepared in a 700 watt microwave oven, adjust cooking times as required.

1 prepared (6 ounce) reduced fat graham cracker crust

Black Bottom Layer
1/4 cup honey
2 Tablespoons unsweetened cocoa

Filling
1 envelope unflavored gelatin
2 Tablespoons boiling water
4 ounces 1/3 less fat cream cheese, softened
1/4 cup honey
1/2 cup Better 'N Peanut Butter
2 cups frozen light whipped topping, thawed

In a small bowl, combine honey and cocoa, stirring until smooth. Spread onto bottom of graham cracker crust. Set aside

In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. Set aside.

In a mixing bowl, beat together cream cheese and honey until smooth. Add peanut butter and beat until well mixed, scraping bowl occasionally. Beat in gelatin mixture. Fold in whipped topping. Spoon into crust over Black Bottom mixture. Freeze at least 6 hours.
Cut into 8 wedges to serve. Serve while frozen.

1/2 cup Better 'N Peanut Butter
1/4 cup Marshmallow Creme
1 Tablespoon light corn syrup
1 container (5.1 ounce) rainbow vanilla mini meringue cookies
1 pint sorbet (your choice of flavor, lemon, mango, tropical, or peach), soften slightly
1 pint sorbet (your choice of flavor, raspberry, strawberry, blood orange or blackberry), soften slightly

In a medium bowl, combine peanut butter, marshmallow creme and corn syrup; stir until thoroughly combined. Set Aside.

Spray a 9-inch pie plate with non-stick cooking spray. Arrange meringues, flat side down, on bottom and sides of pie plate. Spoon and spread one pint of sorbet over meringues, pressing gently onto meringues. Pour over all but 2 tablespoons of peanut butter sauce over sorbet, spreading to cover sorbet.

Freeze for 30 minutes or until sorbet is firm. Spoon and spread remaining pint of sorbet on top of peanut butter sauce. Drizzle with remaining 2 tablespoons peanut butter sauce. Freeze until firm, at least 1 to 2 hours.
Yield: 7 servings (one 9-inch pie)

*Note, remaining meringue cookies may be eaten or used in another recipe.

1 box (13.7 ounces) No Pudge Original Fat Free Brownie Mix, divided
1/2 cup plus 1 Tablespoon all-purpose flour
2 Tablespoons canola oil
5 Tablespoons water
1 box (4 serving size) vanilla cook and serve pudding mix
3 Tablespoons reserved brownie mix
1 cup non-fat plain soy milk
1/2 cup fat free liquid egg substitute
1/2 cup plus 1 Tablespoon Better 'N Peanut Butter

Remove 3 Tablespoons dry brownie mix from package and place in a small saucepan; set aside.

Place remaining brownie mix in a large mixing bowl. Add flour and mix to combine. Add oil and water; beat on low speed for 30 seconds, until mixture is evenly dark brown and forms pea size balls. Spray a glass 9-inch pie plate with non-stick cooking spray. Gently press about 1-3/4 cup brownie mixture onto bottom and sides of pie plate. Don't press too hard or crust will be difficult to remove from pie plate. Poke bottom and sides of crust with tines of a fork. Bake at 350F for 13 minutes. Cook on wire rack.

While pie shell is baking prepare filling. Add pudding mix to reserved brownie mix in saucepan, stir well. Whisk in soy milk and egg substitute.

Bring to a boil over medium heat, whisking constantly. Boil and stir 2 minutes. Remove from heat and stir in peanut butter. Pour into hot brownie crust. Cool on wire rack 20 minutes. loosen dedges of crust with blunt knife before placing in refrigerator to chill. Chill several hours to overnight before serving.

Form remaining brownie mixture into 1-inch balls, roll in granulated sugar. Place on cookie sheet that has been sprayed with non-stick cooking spray. Flatten cookies with the bottom of a glass. Bake at 350°F. for 6 to 8 minutes. Cool on cookie sheet several minutes before removing to wire rack to cool. If desired, when cool, spread Better 'N Peanut Butter between two cookies. Repeat with remaining cookies.
Yield: 7 servings (one 9-inch pie) and 7 sandwich cookies.

1/2 cup Better 'N Peanut Butter
1-1/4 cups fat-free milk
1 package (4 serving size) instant butterscotch pudding mix
2 cups frozen light whipped topping, thawed
1 prepared (6 ounce) chocolate crumb crust
1/4 cup unsweetened cocoa powder
1 chocolate sandwich cookie, crumbled, for optional garnish

Place peanut butter in a mixing bowl, on low speed, gradually beat in milk; scraping bowl several times. Add pudding mix and beat on low 2 minutes. Whisk in whipped topping; pour one-half of mixture into prepared pie crust. Whisk cocoa into remaining filling mixture; gently pour over butterscotch-peanut butter mixture. Smooth top. Sprinkle with cookie crumbles, if desired. Freeze until firm. Cut into eight wedges and serve while frozen.
Yield: 8 servings.

1-1/4 cups solid-pack pumpkin
1 cup non-fat plain soy milk
1/2 cup Better 'N Peanut Butter
1/2 cup liquid fat-free egg substitute
1/2 cup original (plain) pancake mix
1/2 cup sugar
2 teaspoons Pumpkin Pie Spice
1 teaspoon vanilla extract

Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
Yield: 7 servings.