Reduced Fat Graham Cracker Crust
½ c. finely chopped unsalted peanuts
1 tsp Splenda blend sugar
½ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 ¾ c. heavy cream
¼ c confectioners’ sugar
1/3 c confectioners’ sugar
4 ounces 1/3 less fat cream cheese, at room temperature
1 ½ c reduced sugar peanut butter
Toss the chopped peanuts, Splenda, cinnamon, and nutmeg in a small bowl set aside.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1/3 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
Scrape the mouse into the crust, mounding and smoothing the top.
Refrigerate for at least 4 hours.