I adapted this recipe from a light Paula Deen Recipe
1.5 Recipes of the Peanut butter cookies *Make a double batch and use the remaining quarter for cookies
1 cup of Low Fat Cottage Cheese
1 8 oz package neufchatel Cream Cheese Softened
2 boxes of SF Jello I used Strawberry
1 cup Boiling Water
1 cup Cold Water
Preheat Oven to 350
Press Peanut butter Cookie "dough" into Pie Plate and up the sides to form Crust
Put it in the oven for 5 -7 minutes Turn off oven and leave crust in for 20 min
Take out and let it cool
Put 2 boxes of Jello in a bowl add Boiling water Stir till Dissolved
Put 1 cup Cottage cheese in food processor pulse till curds are broken up
Break up pieces of Neufchatel and add to food processor pulse till well incorporated
Add Cold Water to Jello and Stir till incorporated.
Add Jello Mixture to Food Processor and blend till its all Very Pink (VERY PINK!) it will be soupy
Pour into your cooled Peanut butter crust
Refrigerate for 4 hours
The texture is great! THe PB crust has a texture like a more dense graham crust.
Initially I didn't like the crust (we used sugar sweetened whipped cream
without the whipped cream I love it!
It would probably make 9-12 small pieces 6 if you have a hungry Significant Other