Peanut Butter Tart - sugar free

No introduction needed, this is a special dessert everyone will love and you'll be able to enjoy it too on those special events!

Ingredients

• 1 package Murray Sugar Free Peanut Butter Cookies, you can get these at many WalMart stores
• 1 tablespoon butter, melted
• 8 ounces Philadelphia Light Cream Cheese
• 1/2 cup Splenda Granulated
• 1/2 cup peanut butter, I like Jif
• 8 ounce container Cool Whip
• 1/2 cup chopped salted peanuts

Instructions

• Place cookies in a 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 inch removable bottom tart pan, gently and then firmly press into bottom and up the 1/2 inch sides and chill while making the filling.
• Beat the cream cheese and Splenda until fluffy using an electric hand mixer.
• Add Peanut Butter and beat until blended.
• Add half of Cool Whip and slowly beat in to lighten mixture.
• Using a rubber spatula, fold in the remaining Cool Whip.
• Spread mixture into prepared tart shell and smooth the top.
• Create a 2 inch border by pressing the chopped peanuts into the edge of the tart.
• Serve cold, chill minimum of 2 hours before serving. Also delicious frozen ñ remove Tart from freezer and allow to sit at room temperature for 10 minutes before cutting into thin wedges.