Chocolate Peanut Butter Cup Cheesecake
Yield: 8 Servings
1 pk (8 oz) Philadelphia Fat-Free Cream cheese, softened
6 T Peter Pan reduced-fat Peanut Butter
1 t Vanilla
1 pk (4 serving) JELL-O sugar-free instant vanilla pudding
1 1/3 c Carnation Nonfat dry milk
2 c Water
1/4 c Cool Whip Free
1 (6 oz) Keebler chocolate Pie crust
1 pk (4 serving) package JELL-O Sugar-free instant chocolate Pudding mix
In a large bowl, stir in cream cheese with spoon until soft. Blend in peanut butter and vanilla. Add dry vanilla pudding mix, 2/3 cup dry milk
powder, and 1 cup water. Mix well using wire whisk. Blend in Cool Whip Free. Spread mixture into pie crust. In a medium bowl, combine chocolate pudding mix , remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using wire whisk. Spread mixture evenly over peanut butter layer. Refrigerate for at least 1 hour before serving. Cut into 8 pieces.
Lin's Notes: this is to die for!!!
Source: Dessert Every Night, JoAnna Lund, p. 162
Each serving equals:
HE: 1 1/4 protein, 3/4 fat, 1/2 skim milk, 1/2 bread, 1/2 slider, 1 optional calorie
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269 calories, 9 gm fat, 13 gm protein, 34 mg carbohydrate, 719 mg Sodium, 139 mg Calcium, 1 gm fiber
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DIABETIC: 2 Starch/carbohydrate, 1 Meat, 1 Fat, 1/2 Skim milk