16 ounces cream cheese, softened
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
1/2 cup Da Vinci sugar free syrup, vanilla flavor
2 tablespoons natural peanut butter
2 tablespoons cocoa
1 teaspoon vanilla
1/4 cup granulated Splenda or equivalent liquid Splenda
Grated sugar free chocolate curls, optional
1. In a small bowl, soften the gelatin by sprinkling it over 1/4 cup cold water; let stand 1-2 minutes. Stir in the boiling water until the gelatin is dissolved. In a medium bowl, beat the cream cheese with an electric mixer until fluffy.
2. Beat in the Splenda syrup, 1 tablespoon peanut butter, 1 tablespoon cocoa and vanilla. Taste, and if needed, add 1 more tablespoon each peanut butter and cocoa as well as 1/4 cup granulated Splenda. Beat in the gelatin; pour into a 9-inch pie plate that has been sprayed with non-stick spray. If desired, sprinkle the top of the pie with chocolate curls.
3. Chill 3 hours until set. Makes 8 servings. Freezing not recommended.