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  • 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.

Categories: Dessert 
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