This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.

Ingredients

8 serv.

(8 ounce) packages philadelphia fat free cream cheese, spread↗2 ounce
cup adams peanut butter (or any no fat added brand.)↗1⁄4 cup
(30 g) package jell-o sugar-free instant vanilla pudding mix, 4-serving size1 g
cup nonfat dry milk powder↗2⁄3 cup
cup water↗1 cup
cup Cool Whip Lite3⁄4 cup
(6 ounce) keebler graham cracker pie crust1 ounce
cup grape fruit spread↗1⁄2 cup
tablespoons dry roasted peanuts↗2 tablespoons

Step-by-step instructions

1
In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
2
Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
3
Spread mixture evenly into piecrust.
4
Refrigerate while preparing topping.
5
In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
6
Evenly spread topping mixture over filling mixture.
7
Sprinkle peanuts evenly over top.
8
Refrigerate at least 30 minutes.
9
Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

Source: food.com

Original recipe ↗

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