This chocolate crust is the perfect base for peanut butter and bananas to call home.

• Prep Time: 45 minutes

• Total Time: 45 minutes

• Servings: 12

INGREDIENTS

• 18 Murray Sugar Free® Sandwich cookies Chocolate

• 1 egg white

• 1 tablespoon vegetable oil

• 1 package (8 oz.) reduced-fat cream cheese, softened

• 1 1/4 cups cold fat free milk, divided

• 1 package (4-serving size) cheesecake flavor fat free

• sugar free instant pudding & pie filling

• 3 tablespoons sugar free peanut butter*

• 2 small ripe bananas

• 1 envelope (1.3 oz.) whipped topping mix

• 1 tablespoon unsweetened cocoa powder

• 12 fresh dark sweet cherries (optional)

• 6 Murray Sugar Free® Sandwich cookies Chocolate

PREPARATION

1. Place 18 MURRAY SUGAR FREE Chocolate Sandwich cookies in food processor bowl. Cover and process until finely crushed. Add egg white and oil. Cover and process until combined. Press crumb mixture onto bottoms of twelve 2 1/2-inch muffin cups lined with foil bake cups. Bake at 375°F about 10 minutes or until set. Cool completely.

2. In medium mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 3/4 cup of the milk, pudding mix and peanut butter. Beat about 1 minute or until smooth. Evenly portion half of the batter into crumb crusts. Slice bananas on top. Evenly portion remaining batter over bananas. Loosely cover and refrigerate until serving time.

3. In small mixing bowl beat remaining 1/2 cup milk and topping mix on low speed of electric mixer until combined. Increase speed to high. Beat about 4 minutes or until stiff peaks form (tips stand straight).

4. Sift cocoa powder over 12 serving plates. Remove foil bake cups from cheesecakes. Place one cheesecake in center of each plate. Pipe or spoon whipped mixture on top of cheesecakes. Garnish each cheesecake with cherry and cookie half, if desired. Store in refrigerator.

*Note: Read ingredient listings to find sugar free peanut butter. It is often labeled as natural.