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

Nutritional Information Per Serving:

Calories: 289
Fat: 9 grams
Protein: 13 grams
Carbohydrates: 23 grams

Diabetic Exchanges

1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat



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