Peanut Butter and Jelly Cheesecake
Prep Time: 15 Minutes –
Servings: 8 – Difficulty Level: 2
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 cup water
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler graham cracker pie crust
1/2 cup grape spreadable fruit spread
2 tablespoon dry roasted peanuts
In a large bowl, stir cream cheese and peanut butter with a spoon
until blended and soft.
Add dry pudding mix, dry milk powder, and water.
Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
Spread mixture evenly into piecrust.
Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft.
Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
Evenly spread topping mixture over filling mixture.
Sprinkle peanuts evenly over top.
Refrigerate at least 30 minutes.
Protein: 13 g
Fat: 9 g
Carbohydrates: 22.5 g
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat