| 1. |
Beat a cut of peanut butter, 5 packets of Splenda, and 1 egg together. Press mixture out, in an ungreased pie dish (like a normal pie crust). |
| 2. |
Bake crust at 350 °F (175 °C) for about 15 minutes, or until slightly golden brown on top. Let cool completely. |
| 3. |
Beat cream cheese, remaining Splenda, and 1/2 cup of peanut butter together until smooth. |
| 4. |
Prepare pudding mix with milk. Beat it into cream cheese mixture. |
| 5. |
Fold frozen whipped topping (like Cool Whip) into pudding and cream cheese mixture. Pour into cooled pie crust. Keep cold. |
| 6. |
Serve with a blob of frozen whipped topping on top if desired. |
