Slice strawberries into a bowl and sprinkle with Equal.
Let it sit while you mix the cheesecake according to directions on box.
Fold in strawberries and pour into pie shell.
Top with Cool Whip.
Chill.
Cheesecake:
Combine 1st 3 ingredients;
n the thawed Cool Whip Lite.
Stir gently until well
Mix all together. Do not use recipe on cheesecake box.
Pour into 2 low-fat graham cracker crusts. Sprinkle with crumbs. Makes 2 pies.
ou make the filling.
Cheesecake Filling:
Dissolve the Jello
n and smooth top of cheesecake.
Place the foil
/4 cup Cool Whip Lite.
Spread mixture evenly into
eep dish pie plate, this recipe makes a large pie.
Pour milk into blender container.
Add cottage cheese and fruit spread.
Cover; blend until smooth.
Add pudding mix. Cover; blend until smooth.
Pour pudding mixture into large bowl; gently stir in whipped topping.
Pour into 8-inch pie plate; smooth top.
Sprinkle with chocolate.
Freeze until firm, 6 hours or overnight.
Remove cheesecake from freezer about 15 minutes before serving.
Let stand at room temperature to soften slightly. Serves 8.
he crumbs.
Empty the cheesecake filling into a large mixing
Beat Neufchatel cheese until smooth; gradually beat in sugar. Blend in Mock Sour Cream and vanilla.
Fold in whipped topping, blending well.
Spoon into crust.
Chill until set, at least 4 hours.
Garnish with fresh strawberries, if desired.
Yield: 8 servings.
Per serving (including crust): 186 calories, 203 mg. sodium and 24 mg.
cholesterol.
Exchanges: 1 starch and 2 fats.
ie filling onto center of cheesecake.
f you like garnish the cheesecake with additional topping and orange
utter, do NOT for this recipe.).
Sprinkle the envelope of
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
sprinkle remaining crushed candies on cheesecake. When chocolate sets, gently cut
lices and perhaps wanting a cheesecake not as high as what
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
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.***.