Easy No-Bake Cheesecake - cooking recipe
Ingredients
-
250 g low-fat cream cheese, at room temperature
1/4 cup Splenda sugar substitute
2 tablespoons milk
1 tablespoon vanilla
2 cups Cool Whip Lite
1 (21 ounce) can pie filling (I prefer wild berry, but cherry or any other will do)
2 reduced fat graham cracker crust
Preparation
-
Cream together sugar and cream cheese. Add milk and vanilla flavoring and.
mix well. Fold in cool whip and divide between crusts.
Top with pie filling and chill at least 4 hours or overnight.
You can serve with more cool whip on top if you like. This recipe works well with ultra low fat cool whip and low fat cream cheese.
***For a tasty substitute, whip up your favorite flavor of Jell-o pudding, using 1/2 cup LESS milk per pack than required. Top cheesecakes with pudding instead of pie filling.***.
Leave a comment