Peanut Butter And Jelly Cheesecake (Diabetic) - cooking recipe

Ingredients

2 (8 ounce) packages philadelphia fat free cream cheese, spread
1/4 cup adams peanut butter (or any no fat added brand.)
1 (30 g) package jell-o sugar-free instant vanilla pudding mix, 4-serving size
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6 ounce) keebler graham cracker pie crust
1/2 cup grape fruit spread
2 tablespoons dry roasted peanuts

Preparation

In a large bowl, stir cream cheese and peanut butter with a spoon 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 piecrust.
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.
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.