“This dessert is for those who are watching our weight but need some sweets occasionally. Only 4 WW points. Cook time also includes refrigeration time.”
1hr 32mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Reserve 2 tablespoons crushed pretzels.
  3. In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
  4. Press mixture evenly into an 8x8-inch baking dish.
  5. Bake for 12 minutes.
  6. Place baking dish on a wire rack and allow to cool.
  7. In a large bowl, combine dry pudding mix, dry milk powder and water.
  8. Mix well, using a wire whisk.
  9. Pour pudding mixture evenly over cooled crust.
  10. Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
  11. Add remaining 2 tablespoons Splenda, milk, and peanut butter.
  12. Mix well using a wire whisk.
  13. Blend in Cool Whip Lite carefully with large spoon or spatula.
  14. Spread topping mixture evenly over set filling layer.
  15. Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
  16. Refrigerate for at least 1 hour.

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