INGREDIENTS

For the Crust:
138 grams Carolina Crunch cinnamon square protein cereal (or similar crunchy style cereal)
6 tablespoons melted butter 1/4 cup Swerve brown sugar

For the filling:
1 cup PB2 powder, prepared with water to be like peanut butter
1 brick low fat cream cheese, softened
1 1/4 cup Swerve powdered sugar
1 tub of zero sugar Cool Whip

First, make the crust. In a food processor, grind the cereal into crumbs and add the brown sugar with a few final pulses. Drizzle in the butter and pulse the processor until it is evenly distributed. Spray a pie plate with avocado oil cooking spray and press the crust mixture evenly into the pie plate and freeze for 20 minutes.

In a large mixing bowl, beat the peanut butter mixture and the cream cheese on medium speed until well combined. Beat in the powdered sugar, and then fold in the whipped topping until it is all mixed well.

Spoon 1/2 of the mixture into the pie crust. Take 1/3 cup of the preserves and swirl it into the peanut butter mixture, then repeat the process. Chill for at least four hours, but overnight is best.

MACROS
Calories: 251
Fat: 14.3g
Carbs: 21.75g
Fiber: 2.75g
Protein: 6.25g

I saw this recipe in a food magazine that was not exactly like this. It called for ritz crackers in the crust, and of course real peanut butter and full sugared and fat everything. I said you know what? I can make it better. This was the macros on the original recipe:

As you can see, your girl cooked. Except this was a no bake pie!