Peanut Butter-Banana Cream Pie

All I can say is .....mmmmm

Crust:
1 cup vanilla wafer cookies (about 20 cookies)
1/3 cup packed brown sugar
2 1/2 tablespoons butter, melted
Cooking spray

Filling:
3/4 cup packed brown sugar
1/2 cup (4 oz) 1/3-less-fat cream cheese
1/2 cup reduced-fat peanut butter
1/2 teaspoon vanilla extract
8 oz container frozen fat-free whipped topping, thawed
1 1/2 cups sliced banana (about 2 bananas)
1/4 cup fat-free chocolate sundae syrup
 

• Preheat oven to 350°.

• Place cookies in a food processor; process until finely ground. 

• Add 1/3 cup brown sugar and butter; pulse 2 to 3 times or just until combined. 

• Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. 

• Bake at 350° for 10 minutes; cool completely on a wire rack.

• Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat  until smooth. Fold in whipped topping. 

• Arrange banana in bottom of prepared crust. 

• Spread peanut butter mixture over banana; drizzle with syrup. 

• Cover and freeze 8 hours. 

• Let stand at room temperature 15 minutes before serving.