Ingredients
One 8oz block 1/3 less fat cream cheese, softened
One cup reduced fat creamy peanut butter, room temperature
1/4 cup Splenda
One small tub fat free whipped topping, thawed
Reduced fat prepared graham cracker crust
Chocolate syrup
Chopped peanuts (optional)
Preparation
Beat cream cheese and peanut butter until fluffy, then add Splenda. Add one cup of the whipped topping, mixing at low speed until completely incorporated. Fold in the remaining whipped topping by hand. Fill crust, then drizzle with chocolate syrup and top with peanuts. Freeze until firm, then defrost slightly to cut. Cut all of the pieces during the first defrost, and then you can refreeze and take one piece out at a time - if there are any left!
