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 Peanut Wonder
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, Peanut Wonder 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 Peanut Wonder
2 cups frozen lite 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 Peanut Wonder
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, rasberry, 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 Peanut Wonder

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 Peanut Wonder between two cookies. Repeat with remaining cookies.
Yield: 7 servings (one 9-inch pie) and 7 sandwich cookies.

1 cup sliced peaches, fresh or frozen
1/4 cup Peanut Wonder
1 cup orange juice
1 teaspoon vanilla extract
4 teaspoons honey, optional

Combine all ingredients in a blender container; process until smooth. If a sweeter drink is desired add honey and process until blended.
Yield: 2 servings.

3/4 cup vanilla rice milk
1/3 cup non-dairy frozen vanilla rice dessert (ice cream)
1/4 cup plus 1-1/2 teaspoons Peanut Wonder
3 Tablespoons unflavored protein powder
1 Tablespoon plus 1-1/2 teaspoons ground flax, optional
1-1/2 teaspoons caramel flavoring syrup (located in the coffee aisle)
1-1/2 teaspoons Sucanat, Turbinadao or light brown sugar
2-1/4 cups ice cubes

In a blender container, combine all ingredients except ice cubes. Blend until smooth. Add ice cubes through feed tube, one at a time, until thick and smooth.
Yield: 2 servings

2/3 cup frozen mango chunks
1/4 cup canned, drained nopalito (cactus) strips
2/3 cup orange juice
1/4 cup low sodium Peanut Wonder
2 teaspoons fresh lime juice
1/8 to 1/4 teaspoon cayenne pepper
8 ice cubes

Combine all ingredients except ice cubes in blender container; process until smooth. Add ice cubes one at a time, blending until smooth.
Yield: 2 servings.