Peanut Butter Pie

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Peanut Butter Pie

1/2 pkg. Fat-free Cream Cheese

3/4 cup PB2 ( Powdered Peanut Butter)
1/4 cup water 1/2 cup milk or soymilk
1/2 cup Splenda or 3 droppers of Stevia
1 Tsp. vanilla extract
1-12 oz. container frozen whipped
topping

CRUST 15 melba toast, crushed in blender
15 peanuts crushed (opt)
2 Tbsp. PB2
2 Tbsp. Walden farms Caramel Dip

Mix the water and milk with the PB2 before adding it in the blender to the cream cheese and other ingredients. Stir the Cool whip in. For the crust, you can bake it for 10 min. in a 9-in. pan first if you desire. You may serve with Whipped topping or Walden Farms chocolate sauce over the top.

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Chocolate Peanut Butter Pie

3 pkts of B&A Chocolate Pudding
8 oz. Water
4 oz. Soy Milk
3 Tbsp. PB2 (Powdered Peanut Butter)
1 pkt. Knox gelatin
2 pkts. Splenda

Crust:
15 Melba Toasts
2 tbsp. Caramel Dip (Walden Farms Fat-Free, Sugar-free)
1 tsp. PB2
1 pkt. Splenda

Top with Cool Whip. I like to put 2 Tbsp. Walden Farms Fat-Free Sugar-Free Marshmallow Creme in the Cool Whip--it makes the whole container tastes like marshmallows!