Makes 8 servings

Ingredients

• 2 8-oz packages fat-free cream cheese
• 1/4 cup reduced fat peanut butter
• 1 (4-serving) package Jello sugar-free instant vanilla pudding
• 2/3 cup nonfat dry milk powder
• 1 cup water
• 3/4 cup Cool Whip Lite
• 1 6-ounce) graham cracker pie crust
• 1/2 cup grape spreadable fruit spread
• 2 tablespoon dry roasted peanuts

Directions

• 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.

Calories: 289
Protein: 13 grams
Fat: 9 grams
Carbohydrates: 22.5 grams
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat