INSIDE OUT PEANUT BUTTER CUP CHEESE CAKE

By grinder

Ingredients

• Crust:
• 3/4 cup natural peanut butter {7.5oz}
• 3/4 cup splenda
• 1 medium egg
• Filling:
• 2 pkg. SF-FF chocolate fudge instant pudding
• 1 {12oz}can evaporated skim milk
• 2 cup part skim ricotta {496g}
• Topping:
• 1/4 cup natural peanut butter {2.5oz}
• 1 cup FF plain yogurt {8.5oz}
• 1 tablespoon splenda

Preparation

Step 1

Preheat oven to 375°F

CRUST:
Mix together and roll out like a pie crust between wax paper or parchment paper. Put in bottom of springform pan or deep dish pie pan sprayed with non stick spray. Or simply pat it down into bottom of pan. Bake 15 minutes and let cool.

FILLING:
Blend milk into ricotta until creamy, then pudding mixes, mix in until well blended. Pour into pie crust.

TOPPING:
Mix together and spread over top of cheesecake.Serve with low fat whip cream.