This recipe utilizes the homemade whipping cream I used before, or you can use Cool Whip, but this way is much better.  There is a lot of fat in this – mainly from the peanut butter (which isn’t really bad) and the crust (which is bad) – but you could reduce the amount of peanut butter if you like.

16 oz fat free cream cheese (at room temperature)
1/4 Cup Skim Milk
9 Tablespoons Steviva
1 cup peanut butter
1/4 teasponn Almond Extract
1  Tablespoon vanilla
1 ready made pie crust (Keebler chocolate)

Beat ingredients together on medium high until well blended, pop into a pie crust and freeze for at least 3 hours.

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