Ingredients
- 2 Tbsp. non-hydrogenated margarine
- 3/4 cup Kraft All Natural Crunchy Peanut Butter
- divided
- 3/4 cup graham crumbs
- 1 cup Philadelphia 95% Fat Free Cream Cheese Product
- 1/4 cup packed brown sugar blend sugar replacement
- 2 cups thawed Cool Whip Light Whipped Topping
- 1 Tbsp. chocolate syrup
Instructions
- Microwave margarine and 1/4 cup peanut butter in medium microwaveable bowl on HIGH 30 sec.
- ; stir until margarine is melted and mixture is well blended.
- Stir in graham crumbs; press onto bottom of 9-inch springform pan sprayed lightly with cooking spray.
- Beat cream cheese product, sugar replacement and remaining peanut butter in large bowl with mixer until blended.
- Gently stir in Cool Whip; spread onto crust.
- Drizzle with syrup; swirl gently with knife.
- Freeze 3 hours or until firm.
- Run knife around rim of pan to loosen dessert; remove rim before slicing dessert.
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