8 ounces fat free cream cheese, softened
23 cup creamy peanut butter
23 cup Splenda granular
8 ounces sugar-free frozen whipped topping, thawed
3 -4 sugar-free miniature peanut butter cups, for garnish (optional)
1 graham cracker pie crust
In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer. Add Splenda and mix until completely combined. Fold in the whipped topping. Pour filling into crust. Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.