Peanut Butter Pie

I'm a strict recipe-follower. Have I confessed that before? Knowing this about me, you should be pretty proud to know that I made some changes to this peanut butter pie recipe! This was our Father's Day dessert, and it got rave reviews from my hubby and his mom.

Here's the recipe as it was printed. I'll note my changes at the end. (I've always wanted to say that!)

What you need:
1 pkg. (8 oz.) fat-free cream cheese
3/4 cup reduced fat peanut butter
1 can (14 oz.) fat-free sweetened condensed milk
1 tsp. vanilla extract
1 carton (12 oz.) frozen fat-free whipped topping, thawed
2 reduced fat graham cracker crusts (8 in.)
1/4 cup chocolate syrup
1/4 cup finely chopped unsalted peanuts

What you do:
In a large bowl, beat cream cheese and peanut butter until smooth. Beat in milk and vanilla until blended. Fold in whipped topping. Pour into crusts. Cover and freeze for 8 hours or overnight.

Remove from the freezer 10 minutes before serving. Drizzle with syrup and sprinkle with peanuts. Store leftovers in the freezer.

My changes:
I used 1/3 fat reduced cream cheese. The fat free stuff just isn't the same. That's all.
I couldn't find fat free condensed milk, so I used the regular, full fat stuff.
I used Oreo crusts instead of graham cracker. I mean really...chocolate and peanut butter is THE best combination!
I sprinkled chopped Reese's Peanut Butter Cups, not peanuts, on top.