Doesn’t that name just sound mouth watering? A very good friend, and co-worker, shared this recipe with me and I had to try it out. Remember how I said I hate having something in the fridge without a game plan? Well I had this left over Cool Whip from my Super Moist White Cupcake Frosting so I knew it was meant to be when she showed me this recipe calling for half a container of Cool Whip. I believe she said her mom purchased one already made at a fundraiser of some sort and it had the recipe taped to the top. Lucky me! I knew I could make it a little healthier. Here is the original recipe:
Fluffy White Chocolate Cheesecake
Servings: 8 Calories: 300 per slice
- 10 Honey graham crackers
- 3 Tbs plain Greek yogurt
- 2 Tbs brown sugar
- 1 pkg (8 oz.) 1/3 less fat cream cheese, softened
- 1 1/4 c. skim milk, divided
- 1 pkg (3.3 oz.) Sugar-Free Fat-Free White Chocolate flavor instant pudding
- 1 1/2 c. (1/2 8 oz tub) thawed Cool Whip whipped topping
Preheat the oven to 350 degrees. In a blender, process the graham crackers until crumbs. In a bowl, mix crackers with brown sugar and yogurt until crumbly. Press the mixture into a 9-inch pie pan. Bake for 5 minutes. Now if you are counting calories, my homemade one has more than a premade – but mine had way less trans fats than the premade. I think the premade one I looked at had 3 grams of trans-fat PER SERVING! That is ridiculous. So I can handle consuming a few more calories for less trans-fats.
Beat cream cheese and 1/4 c. milk in large bowl with whisk or fork until blended. Add remaining milk and dry pudding mix. Beat 1 minute. Fold in Cool Whip; spoon into crust. Refrigerate for 4 hours or until set.
I wish I would have had a block of chocolate to shave some pieces on top for decoration. Instead I sprinkled on some mini chocolate chips for a little crunch. This was tasty and super quick to come together. Imagine all the other flavors you could make: lemon, cheesecake, any flavor of instant pudding really. And you could even add some whole chunks of fruit or a layer of sugar free jelly on the bottom of the crust. The ideas are endless. Thanks for sharing Sandy!
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