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
  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.
  3. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust.
  4. Refrigerate while preparing topping.
  5. In a small bowl, stir fruit spread with a spoon until soft.
  6. Add remaining 1/2 cup Cool Whip Lite.
  7. Mix gently to combine.
  8. Evenly spread topping mixture over filling mixture.
  9. Sprinkle peanuts evenly over top.
  10. Refrigerate at least 30 minutes.