Ingredients
2
(8-ounce) packages Philadelphia fat-free cream cheese
1/4
cup reduced fat peanut butter
1
(4-serving) package JELL-O sugar free instant vanilla pudding
2/3
cup nonfat dry milk powder
1/2
cup grape spreadable fruit spread
2
tbsp dry roasted peanuts
1
(6-ounce) Keebler graham cracker pie crust
Directions
1.
* In a large bowl, stir cream peanut butter and cheese until blended and soft.
2.
* Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
3.
* Spread mixture evenly into pie crust.
4.
* Refrigerate while preparing topping.
5.
* In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
6.
* Evenly spread topping mixture over filling mixture.
7.
* Sprinkle peanuts evenly over top.
8.
* Refrigerate at least 30 minutes.
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