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)

78 Pinches

sherry monfils

worcester, MA

Updated on Apr 29, 2012

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.

Rate

No Image

prep time 25 Min

cook time

method ---

yield 6 serving(s)

Ingredients

1 package 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 fat-free milk
2 tablespoons sugar
1/2 teaspoon lemon juice
1 pint strawberries, halved
4 - reduced-fat graham crackers, crumbled

How To Make low-cal upside-down cheesecake

Step 1

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

Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes