| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Philadelphia |
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 2 |
pk |
Philadelphia fat-free cream cheese; (8-ounce) |
| 1 |
pk |
JELL-O sugar-free instant chocolate fudge; (4-serving) |
|
|
; pudding mix |
| 2/3 |
c |
Carnation Nonfat Dry Milk Powder |
| 1 |
c |
Cold coffee |
| 1 |
|
Keebler chocolate piecrust; (6-ounce) |
| 3/4 |
c |
Cool Whip Lite |
| 1/2 |
ts |
Vanilla extract |
| 2 |
ts |
Pooons unsweetened cocoa |
|
|
Sugar substitute to equal 2 teaspoons |
|
|
; sugar |
| 1 |
tb |
Mini chocolate chips; (1/4 ounce) |
INSTRUCTIONS
In a medium bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and coffee. Mix well using a wire whisk.
Spread mixture evenly into piecrust. Refrigerate for about 15
minutes. In a small bowl, combine Cool Whip Lite, vanilla extract,
cocoa, and sugar substitute. Spread mixture evenly over cheesecake
filling. Sprinkle chocolate chips evenly over top. Refrigerate for at
least 30 minutes. Cut into 8 servings.
Serves 8
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