Peanut Butter and Jelly Cheesecake
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
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk.
Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust.
Refrigerate while preparing topping.
In a small bowl, stir fruit spread with a spoon until soft.
Add remaining 1/2 cup Cool Whip Lite.
Mix gently to combine.
Evenly spread topping mixture over filling mixture.
Sprinkle peanuts evenly over top.
Refrigerate at least 30 minutes.