Peanut Butter and Jelly Cheese Cake

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  • Ready in: 15 Mins
  • Serves: 7
  • Complexity: medium
  • Origin: Cake Recipes
Peanut Butter and Jelly Cheese Cake


  • 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
  • 1/2 cup grape spreadable fruit spread
  • 2 tablespoon dry roasted peanuts
  • 3/4 cup Cool Whip Lite
  • 1 (6-ounce) Keebler graham cracker pie crust


    • In a large bowl, stir cream¬† peanut butter and cheese 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 pie crust.
    • 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.

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