Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheese Cake
AuthorMeher Lulia
RatingDifficultyIntermediate

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.

Peanut Butter and Jelly Cheese Cake
Yields7 Servings
Prep Time10 minsCook Time15 minsTotal Time25 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.

Nutrition Facts

Servings 7

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 Cheesecake

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