Splenda-Did Peanut Butter Pie
Crust: 1/2 C instant oatmeal 10 nutter butter cookies (crushed) 2 pkgs instant oatmeal cereal 6 T butter melted pinch of salt Combine and press into a pie plate. Bake at 350 for 7 min. Set aside to cool. Chocolate Cream Mixture: 1 C choc chips 1/4 C heavy cream 1/2 C chopped peanuts Heat cream and add choc chips until smooth. Drizzle half choc mixture on cooled crust. Sprinkle half of chopped nuts over choc mixture. Cool 15 min. Peanut Butter Filling: 1 pkg cream cheese 1/2 C Splenda® 1/4 C vanilla frosting 1 C creamy peanut butter 1 tub whip topping set 1 cup aside for decorating Mix until smooth - set aside Add peanut butter filling mixture. Drizzle with remaining choc cream mixture. Sprinkle remaining nuts and decorate with whip topping. Refrigerate for 1 hour or over night
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