Super Easy, Low Fat, No Bake Pie Peanut Butter Cheesecake Pie!

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.6 mg
  • Sodium: 328.3 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Super Easy, Low Fat, No Bake Pie Peanut Butter Cheesecake Pie! calories by ingredient
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Introduction

I kind of came up with this on the spot, as I was debating which pudding cake recipe I wanted to try. Came out delicious!
So easy too! Makes 1 pie = 6 servings
I kind of came up with this on the spot, as I was debating which pudding cake recipe I wanted to try. Came out delicious!
So easy too! Makes 1 pie = 6 servings

Number of Servings: 6

Ingredients

    4 sheets Nabisco Low Fat Honey Grahams
    1/8 (2 tbsp) cup cold water
    1 sm. box JELLO sugar free fat free instant pudding (cheesecake flavor)
    1 1/2 cup skim milk
    2 tbsp Skippy creamy peanut butter
    1/4 cup cool whip lite (4 tbsp)

Directions

1. Break up 4 sheets of graham crackers in bottom of pie pan. With the bottom of a small plate, crush the graham crackers to crumbs. (may have to move in a circular motion and flip graham crackers around a couple of times underneath)

2. Take about 2 tbsp of cold water and drizzle over crumbs, then (I used my fingers) or a back of a spoon, press crumbs to bottom of pie pan. Does not have to be perfect.. I left a lot of crumbs loose and it still turned out great.

3. In a mixing bowl, prepare cheesecake pudding as directed, whisking together with 1 1/2 cups of skim milk instead of 2. (chocolate or white chocolate flavor would be good too) And carefully pour over crumbs. (Drizzle out of bowl slowly, so it doesn't get underneath graham crackers). Let set for about 5 minutes.

4. While pudding is setting, put 2 tbsp skippy creamy peanut butter in a small microwaveable save dish and heat for increments of about 15 seconds, until "drizzly" (stir in between increments to get a sense of the texture)
Then drizzle peanut butter over the cheesecake pudding, back and forth carefully, then take the back of a spoon and spread evening. Just try to keep the peanut butter layer separate from pudding.

5. Next, take 1/4 cup cool whip lite and spread thickly over top of peanut butter. (I "patted" the top with the back of a spoon to give the pie that fluffy look)

6. OPTIONAL: (not included in nutritional value) can crumble an additional sheet or 2 of graham crackers and sprinkle on top of pie.

Really needs only another couple of minutes to set, so it is able to be served immediately, or you can refrigerate a couple of hours. Up to you :) I may even try one frozen.

Makes 6 servings (fairly large slices)

*I'm planning on trying a couple of other variations as well.
Cherry pie filling (sugar free) would probably be very good in place of the peanut butter. As well as chocolate instead of cheesecake pudding ("Reeses" pie)

Let me know of any other combinations anyone thinks of. And I'd love to hear your feedback!

Number of Servings: 6

Recipe submitted by SparkPeople user YANKEEBABE1329.

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