Splenda Peanut Butter Carmel Pie
Crust 15 crushed reduced fat nutterbutter cookies 3T melted sugar free carmel syrup 1 1/2 cups quick oats 2T flour 1 stick light butter melted Pinch of salt 2T crushed roasted unsalted peanuts Preheat oven 350 Combined all crust ingredients. Press into a larger stone pie plate reserving 1C to bake separately on a cookie sheet Bake both for 8-10 min watching closing not to over bake. Should be slightly golden brown. Remove and cool completely Peanut butter filling 1 C reduced fat peanut butter-creamy 8oz low fat pkg cream cheese 1/2 C Splenda 1/2C reduced sugar vanilla frosting 1t vanilla 12oz fat freeWhip topping Mix cream cheese and peanut butter until smooth add splenda, vanilla frosting and vanilla. Fold whip topping and refrigerate for at least 20 min Carmel filling layer 1/3C sugar free caramel syrup 4 oz low fat cream cheese 8oz fat free whip topping 1/4 C splenda Cream together syrup and cream cheese until smooth. Add splenda until completely combined. Fold in whipped topping. Refrigerate for at least 20 min Center layer and topping 1/4C light cream 1C semi sweet chocolate chips 1/2 chopped roasted unsalted peanuts Crust crumbles that were baked and set aside Carmel topping and chocolate shavings for garnish Heat cream slowly over double boiler and add chocolate until smooth. Add chopped peanuts. Assembling pie Add carmel layer to cooled crust drizzle half of chocolate peanut ganache and half of reserved crumbles Add peanut butter layer and drizzle remaining chocolate ganache and crumbles Garnish with chocolate shavings and caramel topping Refrigerate for at least 30 min or overnight
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