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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I have not tried this recipe. I got this recipe from Obesity Help. This pie is very rich – a sliver will satisfy any sweet tooth. If you’d rather not have the crust, simply pour filling into dessert dishes, garnish with chopped peanuts and chill. I’ve also frozen this in individual serving sizes. It makes the best peanut butter . Ingredients:
1 1/2 cups sugar-free cookie crumbs or 1 1/2 cups graham cracker crumbs |
2 tablespoons peanut butter |
2 tablespoons butter |
1 (8 ounce) package reduced-fat cream cheese |
1 cup creamy peanut butter |
3/4 cup splenda granular, sugar substitute (or nature sweet powdered) |
1 tablespoon vanilla extract |
12 ounces frozen whipped topping, thawed (3 cups) |
chopped peanuts or cookie crumbs |
Directions:
1. Preheat oven to 350 degrees.
2. Crust:.
3. In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.
4. Filling:.
5. Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.
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