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


  • 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


  • 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.
August 26, 2019
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk