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Skinny Frozen Peanut butter pies on a white plate with title

Skinny Frozen Peanut Butter Pies

Servings 12 pies
Author Dorothy Kern


  • 8 low-fat graham cracker crumbs about 1 cup
  • 5 tablespoons light butter melted (or regular butter)
  • 4 ounces fat-free cream cheese or low-fat
  • 1/2 cup fat-free sweetened condensed milk
  • 1/3 cup peanut butter I use Skippy Naturals, you can use reduced-fat peanut butter if you wish
  • 1 1/2 cups Cool Whip Free or you can use low-fat or sugar-free
  • 6 teaspoons mini chocolate chips


  • Line a 12-cup muffin pan with paper liners.
  • Stir graham cracker crumbs and melted butter with a fork. Evenly divide among the muffin cups (about 1 1/2 tablespoons per each). Press down to compact (I use the bottom of a shot glass and it works perfect for this step).
  • Beat cream cheese with a hand mixer in a large bowl until smooth. Beat in sweetened condensed milk and peanut butter. Fold in Cool Whip.
  • Divide batter among muffin cups, about 2 tablespoons per each. Top each pie with 1/2 teaspoon of mini chocolate chips. Freeze overnight before eating.
  • The crust is crumbly, so it’s best to eat these right from the paper liners.