Ingredients
- 2 (8 ounce) packages philadelphia fat free cream cheese, spread
- 1/4 cup adams peanut butter ( or any no fat added brand.)
- 1 (30 g) packages jell-o sugar-free instant vanilla pudding mix, 4-serving size
- 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 fruit spread
- 2 tablespoons dry roasted peanuts
Directions
- 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.
- Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.
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