Sunday, February 10, 2008

Peanut Butter Pie

Peanut Butter Pie
(Melinda R.)

1 1/2 cup sugar-free cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Instructions for crust:
Preheat oven to 350 degrees.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.

One 8-ounce pkg. reduced-fat cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular or Nature Sweet powdered
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed
Chopped peanuts

Instructions for filling:
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 on top for garnish. Cover tightly and freeze or chill overnight. This pie is very rich – a sliver will satisfy any sweet tooth! If you’d rather not have the crust, simply pour filling into individual dessert dishes, garnish with chopped peanuts and chill.

Nutrition Facts:
Makes 16 servings.Per Serving:
219 Cal
7 g Protein
17 g Tot Fat
12 g Carb
1 g Fiber
4 g Sugar
205 mg Sodium

1 comment:

Melting Mama said...

The spouse would love this. Hmm.