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12 peanut butter or chocolate graham crackers
1 8-oz. fat free cream cheese
1/4 C reduced fat peanut butter
3/4 C cool whip free
2/3 C nonfat dry milk
1 4 serving sugar free instant chocolate pudding mix
1 1/4 C water
1 tsp vanilla extract
2 T chopped dry roasted peanuts
Arrange 9 crackers in bottom of a 9x9 inch cake pan.
In medium bowl, stir cream cheese with a spoon until soft. Add peanut butter and 1/4 C cool whip. Mix well. Carefully spread mixture over crackers.
Combine dry pudding mix, dry milk powder, and water in a large bowl. Mix well using a wire whisk. Blend in vanilla and remaining 1/2 C cool whip. Evenly spread pudding mixture over cream cheese mixture.
Refrigerate for 10 minutes.
Crush remaining 3 graham crackers and peanuts over top. Cover and refrigerate for a minimum of 2 hours.
Serves 8
1 8-oz. fat free cream cheese
1/4 C reduced fat peanut butter
3/4 C cool whip free
2/3 C nonfat dry milk
1 4 serving sugar free instant chocolate pudding mix
1 1/4 C water
1 tsp vanilla extract
2 T chopped dry roasted peanuts
Arrange 9 crackers in bottom of a 9x9 inch cake pan.
In medium bowl, stir cream cheese with a spoon until soft. Add peanut butter and 1/4 C cool whip. Mix well. Carefully spread mixture over crackers.
Combine dry pudding mix, dry milk powder, and water in a large bowl. Mix well using a wire whisk. Blend in vanilla and remaining 1/2 C cool whip. Evenly spread pudding mixture over cream cheese mixture.
Refrigerate for 10 minutes.
Crush remaining 3 graham crackers and peanuts over top. Cover and refrigerate for a minimum of 2 hours.
Serves 8
