Black Bottom Peanut Butter Pie

• 1 (6 ounce) reduced fat graham cracker crust
• 14 cup honey
• 2 tablespoons unsweetened cocoa
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 tablespoons boiling water
• 4 ounces reduced-fat cream cheese, 1/3 less fat, softened
• 14 cup honey
• 12 cup Better 'n Peanut Butter spread
• 2 cups light whipped topping, thawed

1. In a small bowl, combine honey and cocoa, stirring until smooth.
2. Spread onto bottom of graham cracker crust.
3. Set aside.
4. In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved.
5. Set aside.
6. In a mixing bowl, beat together cream cheese and honey until smooth.
7. Add peanut butter and beat until well mixed, scraping bowl occasionally.
8. Beat in gelatin mixture.
9. Fold in whipped topping.
10. Spoon into crust over Black Bottom mixture.
11. Freeze at least 6 hours.
12. Cut into 8 wedges to serve.
13. Serve while frozen.

graham cracker crust, honey, unsweetened cocoa, unflavored gelatin, boiling water, cream cheese, honey, n peanut butter, light whipped topping

Taken from www.food.com/recipe/black-bottom-peanut-butter-pie-320889 (may not work)