Light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love.
I don't know about you but I love pie! Fruit pies, banana pie, pumpkin pie, pudding pies, and high on my list... peanut butter pie. To keep it light I used Better n' Peanut Butter which is available at Target, Trader Joe's, health food stores and online.
Drizzle the top with a little chocolate syrup right before serving and you will enjoy each and every last bite!
Skinny No-Bake Peanut Butter Pie
Skinnytaste.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g
Sodium: 94.6 mg
Ingredients:
- 5 oz reduced fat cream cheese, softened
- 1/2 cups confectioners' sugar
- 1/3 cup Better n Peanut Butter
- 8 oz fat free frozen whipped topping, thawed (or truwhip for healthier option*)
- reduced fat graham cracker pie crusts
- 3 tbsp Hershey's chocolate syrup
Directions:
Beat cream cheese and confectioners' sugar together in a medium bowl.
Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.
Note: For an all natural whipped topping option, look for truwhip. It contains neither high fructose corn syrup nor hydrogenated oil. Their website has a store finder so you can locate it at a store near you.
Woo hoo! Any excuse to give my Better N' Peanut Butter jar a workout!
ReplyDeleteI love that peanut butter so you know this pie will be great!!!
Deletei really hate the taste of that pb i rather use pb2!
DeleteBy accident I put the whole 8oz cream cheese in. So then I left out a little of the whipped topping. I t came out great, very nice texture. More like cheese cake.
DeleteCan i use an alternative type of pb? I cant find better n peanut butter
DeleteI have had this and its delicious i forget where i got the recipe from but glad its on here to my recipe box it goes!
ReplyDeleteI'm sure you had something similar, there are lots of variations but I haven't seen my combo.
DeleteThis looks very much like cooking lights peanut butter pie! It is delicious. Just bought better n peanut butter at trader joes.
ReplyDeleteOh thats funny, what issue?
DeleteCan you use fat free cream cheese instead?
ReplyDeleteI made it once w/ fat-free but I notice the taste is off and it did not mix as well in my mixer. I try to stick with the low-fat cream cheese. My husband noticed the difference most but this is his favorite pie.
DeleteI prefer low fat as well.
DeleteI just made this recently w/ a recipe found on WW's website. Only difference is they did not add any sugar or the chocolate syrup but it was so yummy. Hubby's favorite.
ReplyDeletedo you happen to know the nutritional info on this???
ReplyDeleteIt is just above the ingredients 5pts or 216 cal per slice :)
DeleteThat looks absolutely heavenly. I know what I am making for my next dessert!
ReplyDeleteHoly amazing! This looks so good!! Yum!!
ReplyDeleteI can't wait to make this! Thanks for the great recipes!
ReplyDeleteIf you cant easily get that Pb what would you recommend?
ReplyDeletePb2. You can get that at amazon.
DeleteI keep picking up the Better n Peanut Butter wanting to try it, then I never do--this is the perfect excuse!
ReplyDeleteOMG, YUMMY!! can't wait to make!! :)
ReplyDeleteIf you cant easily get that Better n Peanut Butter, use reduced fat.
ReplyDeleteI loveeeeeee peanut butter pie, but always thought of it as a guilty pleasure. Now I can enjoy it without the guilt!
ReplyDeleteGood grief. She can't post recipes that please 100% of the people 100% of the time. Why make posts like this? Quit being narcissistic and just move on.
ReplyDeleteThank you!
DeleteI agree, I hate reading the negatives. This is my favorite site!
DeleteEven stuffed from all my Oscar treats, I want to make this!! Looks fantastic!
ReplyDeleteCan you use regular peanut butter? JIFF??
ReplyDeleteSure!! It just won't be as light.
DeleteThis looks great Gina! I love peanut butter. I just need to figure out how to make only one serving of this at a time because I would eat the whole pie by myself.
ReplyDeleteI am worried about the same problem, but I'm going to try to make this and freeze individual portions, I'll post how they hold up!
DeleteMy single-girl version of this is:
Delete2 tbs of chocolate PB2
2 tbs of softened whipped topping (I use fat free)
2 graham crackers (two whole sheets = 1 serving)
Whip together the first two ingredients with a fork until smooth.
Break apart your two graham crackers so that you have four squares.
Spread the filling on two squares, top with the other two. Pop them in the freezer to firm up. Voila! Mini peanut butter piewiches that don't call to you from the fridge because there's a lot leftover. Weight Watchers puts this as 5 Points+ for the two of them.
Freezing is a good idea but it still ends with me eating all of them. :)
DeleteWhat the what??? WOW, this looks great!
ReplyDeleteThis is the next pie I will be making. And I think it will be awesome with bananas in the bottom....can't wait!
ReplyDeleteoh man what an awesome idea
DeleteI can not find Better n Peanut Butter. Did you use light chocolate syrup?
ReplyDeletechocolate syrup has no fat : )
DeleteThis sounds so good! Do you think you could substitute PB2 for Better n Peanut Butter?
ReplyDeleteI was wondering the same thing! Just discovered PB2 and can't wait to use it in a recipe. Have family visiting on the 3rd so I think I will give it a try using the PB2. I will have a backup dessert....just in case! Thanks Gina for all your fantastic recipes!
Deletepb2 is AWESOME and I use the chocolate kind to make this pie (among other things). Go for it.
DeleteSure!
DeleteThis looks sinfully amazing! I will DEFINITELY make this soon! I love that you put the WW points on there! Thanks so much!!
ReplyDeleteCongratulations - You've been given the Versatile Blogger award! Please visit my blog to learn more about it:
http://nolagirllagniappe.blogspot.com/2012/02/versatile-blogger-award.html
Love this light Peanut Butter Pie and looking so delicious! I would like to make this recipe.
ReplyDeleteI never comment but Sweet Mother of Pearl I think you have outdone yourself this time... you are my hero!
ReplyDeleteWhat could I use instead of the whipping stuff? I'm in the uk! Whipped cream? Egg whites? X
ReplyDeleteWhipped cream is best but it will increase the points. Maybe you can do 1/4 cup of cream and increase the peanut butter. It will change it slightly.
DeleteWonder if Sunbutter would work instead of peanut butter?
ReplyDeleteSure, but the taste is slightly different.
DeleteI made it with Sunbutter since my son is allergic to peanuts. I love Sunbutter and find it to be the closest nut butter substitute for PB. So, I've only made it with Sunbutter and can't compare, but the Sunbutter version was delish. I used just a bit more cream cheese since SB is a little thicker.
DeleteLove! I don't think I'd be sharing this pie:-)
ReplyDeleteI need this in my tummy. Oh my!
ReplyDeleteI have made this and it's WONDERFUL! I have made my own FF crust and made individual ones in muffin tins. They freeze well. If I didn't, just hand me a fork and the entire pie = 1 serving. It's soooo good! thank you for reminding me to make again.
ReplyDeleteThis is one of my favorite desserts, thanks so much for developing this lite version! I do have some Better 'N Peanut Butter that I've been dying to make something with, and this is it...I adore your No Bake Cheesecake (just made another one yesterday), and instead of the crust, I just lightly spray my dish, sprinkle in some graham crumbs, and coat the dish with the crumbs. Works great, you still get a "tiny" bit of crust, and a little bit lighter even! Thanks again, Gina...your site is my fave!
ReplyDeleteI just love how you show pictures in the steps to making the recipes. This really helps me. Thanks!
ReplyDeleteThis was delicious! Instead of making a pie, I sprinkled the gramham cracker crust in a parfait glass and layered everything using fresh cut strawberries and blueberries. It made a really pretty presentation.
ReplyDeleteLove it!
DeleteMy husband LOVES peanut butter and chocolate, so i'm thinking this might be a nice treat to try out. :) Instead of using Better 'N Peanut Butter, i might try with homemade peanut butter? Not sure how that will turn out, but hopefully it will be as delicious as this one looks!
ReplyDeleteProbably amazing!
DeleteOh, yum! I'm going to try to make it with PB2. Peanut Butter Pie is one of my favorites, and this is a huge treat to find a light version so I can indulge without guilt. Thank you!
ReplyDeleteGina, thanks for this recipe!
ReplyDeletecan you substitute splenda for the confectioner's sugar?
ReplyDeleteAlright, I have a question for you. Is there a substitute for cream cheese? I absolutely can't stand the taste of cream cheese (and even when people /swear/ that you can't taste it, I always seem to be able to...). I was wondering if there was a substitute for cream cheese in this recipe? Perhaps greek yogurt? I'm not sure. But this looks so good I want to try it. ;~;
ReplyDeleteMaybe marscapone? I do think its a bit smoother, not as firm but it may work?
DeleteI don't think the yogurt is thick enough. I can't taste it in the recipe.
DeleteTry silken tofu! It has less of a tangy flavor. There is some other food blogger around here who is a vegan who uses that. I think you would have to put it in a blender or food processor to get it smooth enough though. I think the blog is Chocolate-covered Katie.
DeleteYes, I have used silken tofu for a few pies, yummy!
DeleteDefinitely gotta try this recipe! And also thanks for recommending the Better'n Peanut Butter! I just bought some from Harris Teeter(it was on sale :-)) and it is delicious! Tastes so good & you can tell it's natural. I had it on a english muffin w/ breakfast. Thanks!
ReplyDeleteThere is an awesome alternative PB called PB2. It's in powder form and you add water to make it the consistency you desire. Real peanuts. All natural. 45 calories (instead of 200)! Google it!
ReplyDeleteYes, they are both pretty much the same, except one is in powder form.
DeleteThe fact that you made this skinny is totally dangerous. Peanut butter pie is one of my all time favorite desserts.
ReplyDeletethis looks fabulous! am def gonna make this. thanks for posting!
ReplyDeletehave you all tried Hungry girl crustless peanut butter pie? It's uber good too :) I think between the two of these we will have a peanut butter dream :)
ReplyDeletehttp://www.hungry-girl.com/chew/show/2078
The crust is the best part for me : )
DeleteI think I've seen powdered Splenda..... I'm going to have to look now! This looks delish!
ReplyDeleteI'm curious if you know of any good reduced fat graham cracker crust recipes?
ReplyDeleteFor some reason everytime I buy the premade ones they taste a little metallic like, I think because of the aluminum foil container? I know it's a little weird :) but If you have any ideas of a good one comprable in nutrition info I would love to hear. Thanks!
I know what you mean. I am going to work on that one!
Deleteclearly i am a huge fan of this recipe. it's peanut butter time!
ReplyDeleteOk... honestly, I never would have imagined making a light peanut butter pie. I've had a really fatty one that I *LOVED*, but I just honestly thought I'd never get to eat this again... silly me!! haha, thank you for these awesome recipes Gina!
ReplyDeleteWOWZA, I love me some PB and this is good stuff. Have you tried this stuff yet: http://store.bellplantation.com/ I love it too! Way better than the other powder stuff from fitznuts (I think that's the other place). Thanks for this friendly indulgent recipe.
ReplyDeletePlease please tell me how many Weight Watcher points
ReplyDeleteWhere was this recipe this last weekend when I was craving chocolate and peanut butter?
ReplyDeleteGirl, this is gorgeous.
ReplyDeleteFYI -- you can make this with Reduced Fat Natural Peanut Butter for the same PointsPlus value per serving!!
ReplyDeleteMMmmm
Is that so?? :)
DeleteActually, I just ran it through again w/ reduced fat PB and it came out as 6P+ per serving and not 5. (This is using Cool Whip Free, Reduced Fat PB, the low fat graham cracker crust listed in the tracker, and low fat cream cheese). OOPS! Not sure what I did differently this time :) Oh well! I'm willing to spend an extra point ;)
DeleteWooow!! I just discovered your blog!!! I saw some recipes are sorted by points. Are those WW points for the actual program Point Plus 2012? Thanks! :-)
ReplyDeleteThis looks amazing! I think I may try it with a chocolate graham crust to give it some more chocolatey goodness! I love your recipes Gina! Thanks for being so creative!
ReplyDeleteomg I can't wait to try this. I have a jar of RF peanut butter thats been in my cabinet forever. Thanks for a great recipe!
ReplyDeleteI think I'm going to make a version of this made with a layer of chocolate pudding. Or I may add a layer of your peanut butter filling to a friend's chocolate pie recipe. I'm pregnant, not trying to lose weight so I can do that. ;)
ReplyDeleteOh my. What a great idea! You could always use FF SF jello pudding.
DeleteGina, I LOVE your site!! I do most of my cooking using your recipes. Thank you for all that you do. You really make losing weight possible! I made this pie today and it is ahhh-mazing! I had one problem though...it didn't really set. It was more the texture of pudding. I gave it three hours but only three hours because I was dying to try it! Any suggestions? Thank you again. You totally rock!!!
ReplyDeletecan you substitute Better n Peanut Butter with something else? where could i find it other than amazon
ReplyDeleteIf you go the their website you can enter your zip code and it will give you a list of locations
DeleteIt might not list them all but it should give you a starting place ( I've seen it at a few stores that aren't listed when I entered in my zipcode)
I got it at Whole Foods.
DeleteYou can also find Better N Peanut Butter at Super Target stores. At least the ones in Indy carry it.
DeleteGNC carries PB2 which is a powdered peanut butter that you mix with water. I used it and it taste great!
DeleteWow...that looks delicious and beautiful
ReplyDeleteJust made this, and from how it takes before it sets up...YUM!! Thanks for another winner!
ReplyDeletei need this in my life!!! :)
ReplyDeleteSo amazing... I might even add less sugar next time. It was almost too sweet! Another easy to make treat that made the whole family happy!
ReplyDeleteOh my goodness- holy yum :D I need to make this ASAP and hopefully I won't eat it all in one sitting [hehe]! I bet a pretzel crust would be tasty too- sweet + salty is one of my fave combos!
ReplyDeleteI found you through Pinterest and so glad I did! Your site is spurring me to renew my commitment to healthy, low fat eating. So happy that you have a vegetarian section so I can get good recipes for my daughter and food the whole family will enjoy!
ReplyDeleteIn place of Hershey's Syrup, which I find very artificial-tasting, I'd drizzle some melted chocolate chips or a really good dessert topping.
ReplyDeletemade this today and it is so yummy and very easy to make!
ReplyDeleteIs it possible to get a break down of the fat information? Saturated/polyunsaturated/monounsaturated, trans fat? I want to make this for my husband but he limits his saturated fat to 1-2% recommended daily serving per any meal and no trans fat and won't eat anything containing anything hydrogenated. If you can't break it down that's all right, I'll try looking at all the ingredients. Thanks!
ReplyDeleteI think this is one of Ginas best quick pie recipes! To our family it tastes like its full-fat! So much flavor and was a huge hit!
ReplyDeleteYummy!!! I just made this and my two year old daughter tried to eat it all before it went into the crust!!!!
ReplyDeleteIn honor of National Peanut Butter Day (today), I just made this and it's currently chilling in the fridge. I licked the spoons and oh-my-God is it delish! Can't wait to eat it after dinner tonight!
ReplyDeleteGina - I just had to tell you how happy I am I found your site. You are an amazing cook and me and my family are benefiting from it. I found your site when I was doing weight watchers. I have stopped for now because I am expecting my second child but I still get the majority of my recipes from your site because they are that good. An added bonus to this is that my pregnancy weight gain has been great! I am 22 weeks and I am only up 7 pounds!
ReplyDeleteI LOVE YOU!!! That is all carry on. =)
ReplyDeleteI plugged this into my ww tools and it came up to be 6pts.
ReplyDeleteThe Target near me just re-did their store and now carry better n peanut butter! I was so excited when I saw it because the nearest Trader Joe's is about 2.5 hours away:( But now I can make this delicious pie! It looks so yummy!!
ReplyDeleteI found it at Target too--hooray! :-)
DeleteThe recipe says 1/2 cups confectioner's sugar... Is this a typo and it should be 1 1/2 cupS plural or is the s a typo and it should just be 1/2 cup? I'm not trying to nitpick I just really want to make this this weekend and I don't want to mess it up! :)
ReplyDeleteI am sure it is half cup. Made it and it is great and plenty sweet.
DeleteI just finished making this and used 1/2 cup of confectioners sugar. Tasted delicious when I licked the spoon :)
DeleteSo, so, SO delicious. Will be making this one again and again!
ReplyDeleteI made this yesterday using PB2, and it was awesome. My husband and kids loved it, too. I may try to concoct a light chocolate crust, because I think that would be killer. Or, the graham cracker crust but use Chocolate PB2... oh, the possibilties!
ReplyDeleteI put mine in the freezer (because I was too impatient to let it set up in the fridge...) and it turned out great! Kind of like an ice-cream pie. Thanks for the recipe. :)
ReplyDeleteI made this last night...forgot to put the chocolate on it before I served it to my husband,but it was amazing nonetheless! Can't believe how much peanut-ty taste that 1/3 cup of Better 'n' Peanut Butter added to the pie! And we're thrilled we can have our favorite dessert for so many fewer calories without sacrificing the flavor!
ReplyDeleteI made this yesterday. It was very good. Light. But it was very soft. I think next time I will stick it in the freezer just before sitting down to dinner to firm it up a little without being totally frozen .
ReplyDeleteI'm so happy I was in the day a co-worker brought this to share. I would have never know there was anything fat free or reduced in this dessert and was pleasantly surprised that the peanut butter wasn't overpowering. Delicious! I'm fortunate that my husband doesn't like anything with peanut butter because this would disappear very quickly around here.
ReplyDeleteI made this for my husband and me - it is fabulous! And thank you thank you thank you for turning me on to the Better 'n' Peanut Butter and TruWhip.
ReplyDeleteThat looks absolutely deadly. :)
ReplyDeleteHey Gina I was at the store getting the things to make this and bought Chunky Biscotti Cookie spread instead of peanut butter since its lower in points 2 points a TBSP and its a great alternative to peanut butter and its Vegan too. Don't know if you have tried this yet?
ReplyDeleteI made this for my sister's birthday. We both loved it! I will be posting this recipe to my site! Thanks again for another great recipe!
ReplyDeleteOh my this is SO GOOD! I made this tonight and everybody scarfed it down! I love Better n Peanut Butter. It is so much better than PB2 in my opinion. Thanks Gina for all your wonderful recipes! I'm so glad I happened to come across them!
ReplyDeleteI made this yesterday and it was honestly the best peanut butter pie I've ever had. I made a few changes, 1/4 cup powdered sugar and 2 packets of truvia, pb2, and about 4 tbsp of unsweetened cocoa powder. I also stuck mine in the freezer and set it out 20 mins before serving. No one had a clue it was "light".
ReplyDeleteYummy! Just mixed it up (so quick and easy!) and I'm waiting for the next 2 hours to pass quickly so I can officially taste-test! But, not one for patience, I licked out the bowl and tasted the pie filling--absolutely delicious!!! Can't wait to eat a slice of this tasty, guilt-free, peanut-buttery goodness! Thank you, Gina!
ReplyDeleteI made this and it was amazing!!!! It got rave reviews from everyone! I used real pb instead - definitely making this again.
ReplyDeleteMade this yesterday for the 1st time and am addicted. I love the Better N Peanut Butter and this is a great way to use it. It tastes so good but as others, I will put it in the freezer next time. I put it in the fridge for 6 hours and when I went to cut me a slice last night, the pie collapsed. I put it in the freezer but am sure that it all filled up the empty area that I took and is all disheveled now. It just didn’t firm up like it should when put in the fridge.
ReplyDeleteI am hosting a table at our church's spring Women's Event and am thinking about making this. If I end up making it, I plan to serve it in those cute chocolate bowls listed on Pinterest.
ReplyDeleteWhat is the difference between regular peanut butter and the Better N Peanut Butter? I've never heard of it.
I made this pie yesterday -- OMG it was fantastic!! I couldn't wait to get home today from work to have another piece. Cut off a piece and put the rest away or you'll eat more than one piece it's that good.
ReplyDeleteOk PB2users....how much PB2/water did you use? LOVE the PB2 :-)
ReplyDeleteDid you ever find out or make it?
DeleteI used pb2, same amount as the recipe says, I just followed the directions on the container for how much water to add. I think I may have added an extra tablespoon or two of the pb2 mixture.
DeleteI made this tonight and am in LOVE! One big thing I changed though...I used Biscoff Spread instead of PB...Biscoff is the airline cookie in spreadable form and if you haven't tried it yet you are missing out! One warning though, it's highly addictive :) It probably raises the points as opposed to using Better N PB (Biscoff is 2pts+ for one tablespoon) but it's SO worth it
ReplyDeleteThis tastes wonderful, but is a gooey mess after 3 hours in the fridge. It's in the freezer now in attempt to firm up. Regardless, it won't keep us from eating it! Yum!
ReplyDeleteThis is great....made it today. My mom is making next week for her friends. Awesome site. I have a suggestion (and maybe I've missed it) but is there a place that just has the recipes and the directions without pictures? Thanks! Great job on the site
ReplyDeleteYou can print a pdf without the photos.
DeleteI had to use Skippy Natural PB rather than the one you recommended. I found the mixture of sugar, cream cheese and peanut butter to be very lumpy rather than smooth. I measured everything and the sugar/cream cheese mix was smooth before the PB so I'm thinking it was the peanut butter that didn't incorporate well. When I folded in the whipped topping, the peanut butter mixture was too lumpy and I just couldn't get it smooth. I served the pie the next day and it was a big hit, it tasted good and the consistency was okay. I'd definitely make it again even if it comes out lumpy!
ReplyDeleteIf made using PB2 instead of Better n Peanut Butter, would you use 1/3 c. of PB2? Less? More?
ReplyDeleteThis sounds amazing and I can't wait to try it! I have recently discovered PB2 and LOVE it! And there is no TJ near me to get BnPB.
you would still use 1/3 cup (after mixing with water of course).
DeleteMade this on the weekend and it was a hit. Couldn't find the Better n Peanut Butter (not sure if it's sold anywhere in Canada), so I used light PB. Had quite a strong PB flavour, but that was fine with me! Thanks for the great easy recipe!
ReplyDeleteI made this for a BBQ this weekend. I used the PB2 - same amount as the recipe calls for (1/3 cup) - just followed the directions on the jar to mix it with water and make 1/3 cup. I didn't have a problem with it being gooey or collapsing after being in the fridge, although I made it the night before so maybe that's why. Anyway, this was AMAZING, everybody loved it and was asking for the recipe. I will DEFINITELY be making this again for future parties, and I'm thinking about trying it with the chocolate PB2. It tasted like a candy bar.. and next time I may also try freezing it just for a different texture. But it is amazing!!
ReplyDeleteI made this for a cook out. It was a hit everyone wanted the recipe thank you so much. You made it easy for me to keep my points.
ReplyDeleteTo the comment about it coming out lumpy - make sure you use an electric mixer. You will never get it smooth if mixing by hand.
ReplyDeleteTo the comment about the Hungry Girl Pie - she uses fat free cream cheese, which I have to say is disgusting. I love that Gina never skimps on the flavor and still manages to make things lowfat.
Made this last night and it is WONDERFUL!!! I have tried at least 20 of you recipes and have Never been disappointed. Thanks SO much!!!
ReplyDeleteI just made this for the fourth time tonight.. it's fantastic. This time I used Peanut Wonder which seems to be identical to Better n Peanut Butter in nutrition and taste, and was available in a store closer to my house. With all these healthier alternatives, I can't imagine eating regular peanut butter ever again! I froze the pie as I can never seem to get it to firm up in the fridge. It's just as delicious as a softer mousse-like dessert, but harder to portion.
ReplyDeleteHi
ReplyDeleteI made this last night for my fiance's birthday - we are getting married soon and both trying to lose weight. When I first made it I thought it tasted very cream cheesy but after leaving it in the fridge for a few hours like the recipe says - it tastes amazing!!! Great Job!!!
just made this exactly like the instructions said but mine is a little lumpy and didn't fully fill the pie crust. Tastes great, i'm just not sure where I messed up
ReplyDeleteDid you use fat free cream cheese? I found that harder to work with.
DeleteI live in Canada not able to find Better n peanut butter.....would light peanut butter work in this recipe?
ReplyDeleteYes, it may increase the fat but it will work.
DeleteHas anyone found a chocolate crust option that would be the same points?
ReplyDeleteI made this pie yesterday & have to say it is fabulous! Instead of a graham cracker crust, I chose to make chocolate chip cookies and use them as the crust, which turned out to be a really good idea. They came out great. Also I turned them into mini pie to further lower the calorie count. If you'd like to check out my recipe here is the link: (http://thesweetprimadonna.com/2012/08/15/mini-skinny-peanut-butter-pies-with-chocolate-chip-cookie-crust-130-calories/) Thank you for sharing this wonderful recipe!
ReplyDeleteI was skeptical about this, but it was fantastic! Thank you!
ReplyDeleteheyy .. can i use blueberry or strawberry to replace the peanut butter ??
ReplyDeleteUsed biscoff spread instead of better'n peanut butter due to peanut allergy and this is still amazing! Slightly more fact/calories but still yummy!
ReplyDeleteCan you use Splenda or Truvia instead of the confectioners sugar?
ReplyDeleteMade this last night and it was delicious! It reminded me of the Spicy Cajun Pasta dish that was once on TGI Friday's menu, only this is better-full of flavor and more healthful. Thank you for developing a healthier version of an old favorite.
ReplyDeleteSidebar. I'm relatively new to this site. I had to post this as anonymous. Is there really no fb sign-in?
This comment has been removed by the author.
ReplyDeleteThis was a huge hit in my house. In fact, my thirteen year old son ask me to make it again this weekend.
ReplyDeleteBeen making this for years, now I have a point value!
ReplyDeleteGina thanks for this recipe. Making it again for the super bowl and everyone always loves it!
ReplyDeleteCan u use any type of peanut butter for this. It looks amazing heavenly and cant wait to make this.
ReplyDelete