Peanut Butter And Jelly Cheesecake (Diabetic)

• 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

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

philadelphia, peanut butter, jello sugar, nonfat dry milk, water, graham cracker pie crust, grape fruit spread, peanuts

Taken from www.food.com/recipe/peanut-butter-and-jelly-cheesecake-diabetic-189585 (may not work)