Peanut Butter and Jelly Cheesecake

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.

Recipe Yield: Servings: 8

Source: The Diabetic Newsletter