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Ingredients
- 1 pkg. Murray SF peanut butter cookies
- 1 T. butter, melted
- 8 oz. light cream cheese
- 1/2 cup Splenda
- 1/2 cup peanut butter*
- 8 oz. tub Cool Whip
- 1/2 cup chopped salted peanuts
- Simply Jiff has less sugar.
Details
Servings 12
Preparation
Step 1
Place cookies in food processor and pulse into fine crumbs. Add butter and pulse a few times until mixture is the texture of slightly moist sand. Transfer the crumbs to a 9" removable bottom tart pan - gently press into bottom and up the sides; set aside.
In large bowl, beat cream cheese and Splenda until fluffy using an electric mixer. Add peanut butter and beat until blended. Add half of Wool Whip and slowly beat in to lighten. Using a rubber spatula, fold in remaining Cool Whip.
Spread mixture into prepared tart shell and smooth top. Create a 2" edge with the peanujts. Serve cold. Should be chilled a minimum of 2 hours before serving. Also delicious frozen - remove from freezer and allow to sit at room temperature for 10 minutes before cutting into thin wedges.
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