(Almost) Sugar-Free Peanut Butter Cream Pie - cooking recipe

Ingredients

8 ounces fat free cream cheese, softened
2/3 cup creamy peanut butter
2/3 cup Splenda granular
8 ounces sugar-free frozen whipped topping, thawed
3 -4 sugar-free miniature peanut butter cups, for garnish (optional)
1 graham cracker pie crust

Preparation

In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer.
Add Splenda and mix until completely combined.
Fold in the whipped topping.
Pour filling into crust.
Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.