This Peanut Butter and Jelly Cheesecake is rich and creamy. This is one of my favourite cheesecake I am sure you will like it too.
2 qts Philadelphia fat-free cream cheese
0.25 cup reduced fat peanut butter
4 qts JELL-O sugar free instant vanilla pudding
0.35 cup nonfat dry milk powder
1 cup water
0.50 cup grape spreadable fruit spread
2 tsp dry roasted peanuts
0.35 cup Cool Whip Lite
1 Keebler graham cracker pie crust
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1
In a large bowl, stir cream peanut butter and cheese until blended and soft.
2
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
3
Spread mixture evenly into pie crust.
4
Refrigerate while preparing topping.
5
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
6
Evenly spread topping mixture over filling mixture.
7
Sprinkle peanuts evenly over top.
8
Refrigerate at least 30 minutes.
CategoryCake Recipes, Recipes
Nutrition Facts
7 servings
Serving size
Ingredients
2 qts Philadelphia fat-free cream cheese
0.25 cup reduced fat peanut butter
4 qts JELL-O sugar free instant vanilla pudding
0.35 cup nonfat dry milk powder
1 cup water
0.50 cup grape spreadable fruit spread
2 tsp dry roasted peanuts
0.35 cup Cool Whip Lite
1 Keebler graham cracker pie crust