Peanut Butter Cheesecake (Low Sugar/Fat)

• 1 reduced-fat 9-inch graham cracker crust
• 8 ounces fat free cream cheese
• 12 cup peanut butter
• 3 12 ounces vanilla instant pudding mix
• 2 teaspoons Splenda sugar substitute
• 16 ounces Cool Whip (fat free)
• 1 cup sugar-free chocolate chips

1. Melt chocolate chips in the microwave and spread over bottom of pie crust.
2. Set aside.
3. Mix peanut butter, vanilla pudding powder, cream cheese, and Splenda until well incorporated.
4. Add Cool Whip and mix until smooth.
5. Pour into pie shell.
6. Chill for 2 hours - serve cold!

graham cracker crust, cream cheese, peanut butter, vanilla instant pudding, splenda sugar substitute, sugar

Taken from www.food.com/recipe/peanut-butter-cheesecake-low-sugar-fat-434185 (may not work)