1 cup powdered sugar
1 cup natural, reduced fat creamy peanut butter
1 (8 oz) block 1/3 less fat cream cheese, softened
1 (14oz) can fat free sweetened condensed milk
12 oz frozen fat-free whipped topping, thawed
2 (6oz) chocolate graham cracker crusts
1. Combined powdered sugar, peanut butter, and cream cheese in a large bowl; beat with mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping.
Divide mixture evenly between crusts. Freeze for at least 8 hours. Cut into wedges and drizzle with chocolate (the recipe says to just refrigerate it but we liked it frozen better).