This is an adaptation of a recipe from the fine folks at Bell Plantation, who sell the always great powdered peanut butter. I changed the amounts quite a bit, so it tastes completely different – but what goes in is the same. I also had to try it twice to get the preparation right (there were no directions on how to prepare it, so I really screwed up the first time).
Anyway, here goes. This is my favorite dessert, and is very low fat (around 3.5 grams for 1/8 of the pie).
Ingredients:
- 1 keebler ready crust, reduced fat
- 1 cup of PB2 (powdered peanut butter (review) , order it here))
- 16 oz of fat free cream cheese (2 blocks)
- 8 oz of fat free cool whip (1 small tub) — or substitute with something healthier (fat free sweetened condensed milk?)
- 1/8 cup splenda (omit if substitution has sugar)
To prepare:
- Warm the cream cheese up in the microwave until it’s soft. I think I put it in for a minute or two at medium heat. (check it after a minute, and continue if needed)
- Once soft, use a hand mixer to start whipping up the cream cheese.
- Slowly integrate the PB2 while whipping the cream cheese.
- Once fully integrated, add the cool whip.
- Blend until fully mixed.
- Dump into the crust.
- Chill in the fridge.