GEORGENE'S DECADENT PEANUT BUTTER CHOCOLATE CHIP PIE

 

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  • Servings:
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Ingredients

  • * One Fifty-Fifty Sugar Free Graham Cracker Pie Crust (9")
  • * 1/2 Cup PB2 Peanut Butter Powder (1/2 cup reg peanut butter can be used)
  • * 1/2 Cup Granulated Splenda
  • * 8 ounces low fat cream cheese (Neuchaftel), softened
  • * 1 12 -ounce tub Sugar Free Cool Whip, thawed
  • * 1/2 Cup Splenda-Sweetened Mini Chocolate Chips
  • * 2 Tablespoons Chocolate Syrup Topping

Directions

  • Beat thoroughly in mixer the PB2 Powder, Splenda and softened Neuchaftel Cheese. Fold in the thawed Cool Whip and chocolate chips.
  • Pour filling into prepared sugar free graham cracker crust an top with the chocolate syrup. For an extra-decadent look, swirl the chocolate syrup with a knife throughout the pie.
  • Makes 12 generous or 16 small servings. This is rich, so a small serving may be what you want.
  • Freeze for at least four hours. Remove from freezer for about 5-10 minutes before serving.
  • Number of Servings: 12

Notes

Categories: Dairy 

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