Prep/Total Time:

Black Bottom Peanut Butter Pie


  • 1/4 cup honey
  • 2 Tablespoons unsweetened cocoa


  • 1 envelope unflavored gelatin
  • 2 Tablespoons boiling water
  • 4 ounces 1/3 less fat cream cheese, softened
  • 1/4 cup honey
  • 1/2 cup Better’n Peanut Butter
  • 2 cups frozen light whipped topping, thawed


  1. In a small bowl, combine honey and cocoa, stirring until smooth. Spread onto bottom of Graham cracker crust. Set aside.
  2. In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. Set aside.
  3. In a mixing bowl, beat together cream cheese and honey until smooth. Add peanut butter and beat well until mixed, scraping bowl occasionally. Beat in gelatin mixture. Fold in whipped topping. Spoon into crust over Black Bottom mixture. Freeze at least 6 hours. Cut into 8 wedges to serve. Serve while frozen.

Nutrition Facts

  • Calories 297
  • Calories from Fat 90g
  • Total Fat 10g
  • Saturated Fat 5g
  • Cholesterol 10mg
  • Sodium 259mg
  • Potassium 32mg
  • Total Carbohydrates 47g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 5g
Ready to Taste?

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