Snickers Cheesecake Pie

• FOR THE CRUST:
• 1 package Chocolate Graham Crackers (roughly 7 Whole Sheets Of Crackers Per Package )
• 4 Tablespoons Reduced-fat Butter Spread, Melted
• 4 Tablespoons Fat-free Fudge Topping
• 3 Tablespoons Sugar-free Caramel Topping
• FOR THE FILLING:
• 12 ounces, weight 1/3 Of The Fat Neufchatel Cheese
• 1 cup Confectioners Sugar
• 1/2 cups No-stir Natural Creamy Peanut Butter
• 1 teaspoon Vanilla Extract
• 2 Full-size Snickers Bars, Unwrapped And Chopped Into Pieces
• 8 ounces, weight Container Reduced-fat Or Fat-free Cool-Whip
• 1/2 Full-size Snickers Bar, Unwrapped And Chopped Into Pieces For Topping
• Sugar-free Caramel Sauce For Drizzling Over The Top, Optional

1. 1. Spray the bottom of a 9.5 inch deep-dish pie plate with non-stick cooking spray. Set aside.
2. 2. Place graham crackers in a food processor. Pulse until you reach fine crumbs. Add melted butter and fudge topping. Pulse just until blended. Press into the bottom of the pie plate. Drizzle caramel over the top. Refrigerate while making the filling.
3. 3. In the bowl of a stand mixer, add cream cheese and powdered sugar. Beat until creamy. Add in the peanut butter and vanilla extract. Beat until well-combined.
4. 4. Stir in the Snickers pieces. Slowly fold in the Cool Whip. Do not over stir.
5. 5. Pour filling into the pie crust.
6. 6. Drizzle with caramel sauce and sprinkle with additional Snickers pieces.
7. 7. Refrigerate for 4 hours or until set.
8. 8. Enjoy! Store leftovers in refrigerator.

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Taken from tastykitchen.com/recipes/desserts/snickers-cheesecake-pie/ (may not work)