Two-step Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Easy, Low-fat | 8 | Servings | |
INGREDIENTS
| 8 | oz | Nonfat cream cheese |
| 1/3 | c | Sugar |
| 8 | oz | Nonfat whipped topping, Cool |
| Whip | ||
| 1 | Graham cracker pie crust, 9 | |
| inch | ||
| 1 1/2 | c | Cherry pie filling |
INSTRUCTIONS
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer at high speed until smooth. Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Spread pie filling evenly over top of pie. Store leftover cheesecake in refrigertor. Recipe by: Comstock Advertisement Posted to MC-Recipe Digest V1 #671 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 77
Total Fat: 8.8g
Cholesterol: 30.8mg
Sodium: 122.6mg
Potassium: 58mg
Carbohydrates: 13.2g
Fiber: <1g
Sugar: 10.3g
Protein: 3.5g