low-cal upside-down cheesecake

Name: Low-cal upside-down cheesecake
Prep time: 25 min
Yield: 6
Ingredients: 1 package(s) lite cool whip topping, thawed; 1 - 8 oz pkg reduced-fat cream cheese, softened; 1 - 4-serving pkg sugar-free, instant vanilla pudding mix; 1/2 cup(s) fat-free milk; 2 tablespoon(s) sugar; 1/2 teaspoon(s) lemon juice; 1 pint(s) strawberries, halved; 4 - reduced-fat graham crackers, crumbled

(1 rating)

No Image

review

Recipe by

sherry monfils

@smonfils

worcester, MA

An easy, quick cheesecake for when you're craving one. Yummy too!! You can use blueberries or strawberries, even blackberries if you so desire a different take on this recipe.

►

(1 rating)

yield 6 serving(s)

prep time 25 Min

Ingredients For low-cal upside-down cheesecake

1 pkg

lite cool whip topping, thawed
1

8 oz pkg reduced-fat cream cheese, softened
1

4-serving pkg sugar-free, instant vanilla pudding mix
1/2 c

fat-free milk
2 Tbsp

sugar
1/2 tsp

lemon juice
1 pt

strawberries, halved
4

reduced-fat graham crackers, crumbled

How To Make low-cal upside-down cheesecake

1
In lg bowl, beat cream cheese until smooth. Add pudding mix, milk, sugar and lemon juice. Beat until smooth.

2
Add cool whip topping until blened fully. Place strawberries in bottom of a 9" pie plate. Spoon cream cheese mix over berries. Top w/ crumbled graham crackers. Serve, or refrigerate until ready to serve.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

low-cal upside-down cheesecake

Ingredients For low-cal upside-down cheesecake

How To Make low-cal upside-down cheesecake

Categories & Tags for Low-cal upside-down cheesecake: