Sugar Free Peanut Butter and Fudge Swirl Pie

• 8 ounces, weight Fat Free Cream Cheese, Softened
• 1/2 cups Splenda
• 1/4 cups Peanut Butter
• 2 cups Sugar Free Cool Whip, Thawed
• 1 whole Oreo Pie Crust
• 1/4 cups Sugar Free Hot Fudge Ice Cream Topping

1. 1.
2. Beat cream cheese, Splenda, and peanut butter in a large bowl with a mixer until blended.
3. Gently stir in Cool Whip until blended.
4. 2.
5. Spoon mixture into the Oreo crust (or for a totally sugar-free dessert, you can substitute 1/2 a package of sugar free Oreos crushed and pressed into the bottom of a pie pan).
6. Drizzle with fudge topping.
7. Swirl gently with knife.
8. 3.
9. Refrigerate for 4 hours or until firm.
10. Serve and prepare yourself for rave reviews.
11. Refrigerate leftovers ... if there are any.

cream cheese, splenda, peanut butter, sugar, pie crust, sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/sugar-free/sugar-free-peanut-butter-and-fudge-swirl-pie/ (may not work)