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Peanut Butter and Jelly Cheesecake

Servings: 8
Ratings Rating: 4.00, 3 Votes | Read Comments
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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 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

Directions

  1. In a large bowl, stir cream cheese and peanut butter with a spoon 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 piecrust.
  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.

Nutritional Information (Per Serving)
Calories:289
Protein:13 g
Fat: 9 g
Carbohydrates: 22.5 g
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat

Source: The Diabetic Newsletter

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