Upside-Down Chocolate PB Cheesecake
PER SERVING (1/8th of recipe, about 1/2 cup): 143 calories, 3.5g fat, 320mg
sodium, 19.5g carbs, 1g fiber, 6g sugars, 6.5g protein, POINTS® value 3*, MAKES 8 SERVINGS

Ingredients:
1 packet Swiss Miss Sensible Sweets 25-calorie diet hot cocoa mix
One 8-oz. tub fat-free cream cheese, room temperature
2 Jell-O Sugar Free Chocolate Pudding Snacks
1/3 cup Splenda No Calorie Sweetener (granulated)
2 tsp. vanilla extract
2 cups Cool Whip Free, thawed, divided
3 tbsp. reduced-fat peanut butter, room temperature
Two 100 Calorie Packs Oreo Thin Crisps or 3 sheets (12 crackers) chocolate
graham crackers
Optional: Fat Free Reddi-wip

Directions:
Dissolve cocoa mix in 2 tbsp. hot water. In a medium bowl, combine cocoa mixture with cream cheese, pudding, Splenda, and vanilla extract. Using a handheld electric mixer, whisk until smooth. Fold in 1/2 cup Cool Whip. Transfer mixture to a large pie pan and set aside. In a medium bowl, combine remaining 1 1/2 cups Cool Whip with peanut butter. Whisk until smooth and uniform in color. Spread over the "pie." Cover and refrigerate until chilled and slightly firm, about 2 hours. Meanwhile, crush Oreo Thin Crisps or chocolate graham crackers into fine crumbs, and set aside. Once ready to serve, top pie with crushed cookies/graham crackers. If you like, top each serving with a squirt of Reddi-wip.