Recipe by Annacia
This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.
Top Review by NELady
This was a very tasty dessert. I used Smart Balance creamy peanutbutter. I misread the instructions as I was making this dish and added all 3/4 cup of Cool Whip to my cheese/peanutbutter mixture. So I just put dollops of the jelly (I used strawberry instead of grape) on top of the pie with some peanuts (please see photo, if interested). I used the standard Keebler Graham pie crust, and there was way too much filling for my crust - I could have easily filled 2 pie crusts. I don't know exactly what happened. I just over-filled my pie crust with the filling as I didn't want to waste it and I didn't have another crust. Maybe this is supposed to be over-filled? As there was so much filling, it took much longer to set than 30 minutes. But it was really good. Made for Photo Tag.
- 2 (8 ounce) packagesphiladelphia fat free cream cheese, spread
- 1⁄4 cup adams peanut butter (or any no fat added brand.)
- 1 (30 g) packagejell-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 See How It's Made
- 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.