Peanut Butter and Jelly Cheese Cake

Peanut Butter and Jelly Cheese Cake
AuthorKuch BhiCategory, DifficultyIntermediate

Peanut Butter and Jelly Cheese Cake
Yields7 Servings
Cook Time15 minsTotal Time15 mins
 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
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.

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

Directions

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.

Peanut Butter and Jelly Cheese Cake

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