Print Friendly Recipe
- A lower calorie alternative
- Leona Todd
- 1 box sugar-free cheesecake Jello pudding
- 1-1/2 cups (350 ml) skim milk
- 1 8 oz (224 grm). package of lite Philadelphia Cream Cheese
- 1 cup (225 ml) Splenda
- 1 tsp (5 ml). vanilla
- 1 cup (225 ml) lite Cool Whip
- 1/4 cup (60 ml) graham cracker crumbs (plus a little more for topping)
- 1 small container raspberries
- 1 small container blackberries
- 1 small container strawberries
- 1/2 cup (125 ml) Splenda
- Cut strawberries up in quarters, add raspberries and blackberries.
- Toss with Splenda, cover and refrigerate.
- Mix pudding with milk in one bowl.
- Beat cream cheese with Splenda and vanilla in another bowl
- Blend pudding mix with cream cheese mix.
- Then blend in Cool Whip.
- Sprinkle the bottom of a glass pie plate with 1/4 cup (60 ml) graham cracker crumbs.
- Carefully spoon cheesecake mixture over the crumbs.
- Smooth mixture in pie plate then sprinkle with a few more graham cracker crumbs.
- Cover and chill a few hours then serve topped with berry mixture.
- This dessert is excellent for diabetics, South Beach dieters and anyone watching their sugar and calorie in take.
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