Peanut Butter Pie

3 Jun


– 1 chocolate graham cracker crust
– 1 8 oz block of fat free cream cheese, softened
– 1/2 cup confectioners sugar
– 2/4 cup “better ‘n peanut butter” spread
– 1/2 container of cool-whip lite or free


1. mix cream cheese and peanut butter.
2. add confectioners sugar
3. gently fold in cool whip.
4. pour mixture into pie crust
5. freeze for 2 hours.
6. serve frozen or thaw in refrigerator 1-2 hours before serving.

Optional: Serve with remaining cool whip for garnish.

serves 8: 305 calories per slice (not counting cool whip as garnish)


One Response to “Peanut Butter Pie”


  1. Peanut Butter Cheesecake | Mommy's on a diet - February 14, 2017

    […] My husband doesn’t get excited much about food.  But, there are 2 things he loves:  Peanut Butter, and Cheesecake, and it’s Valentines Day–so there I found myself last night, making peanut butter cheesecake, which he ate for breakfast this morning.  I used PB2 in this recipe, which is a great way to get peanut butter flavor without all the added calories of peanut butter.  If you’re not familiar with PB2, it’s a peanut product that is pressed and the oils are removed to decrease the caloric value.  It’s great for baking, and in fact I have used it before in this yummy peanut butter pie. […]


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