Lemon Cheesecake Fluff
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
8 oz. Philadelphia Cream Cheese 1/4 cup Splenda No Calorie Sweetener1 pkg Jello Sugar/Fat Free Lemon Pudding mix 1 cup Milk Reduced Fat Milk 2% 2 8 oz. tubs of Cool Whip whipped topping 1 pint Raspberries Optional graham cracker crust (not calculated in this recipe): 1 cup graham cracker crumbs4 Tbsp. butter melted2 Tbsp. Splenda No Calorie SweetenerOptional lemon crust (not calculated in this recipe):15 Lemon Oreo cookies, crushed finely2 Tbsp. butter melted
With a hand or stand mixer, cream together the cream cheese and sweetener. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.
Serving Size: 18 servings
Serving Size: 18 servings
Nutritional Info Amount Per Serving
- Calories: 77.9
- Total Fat: 5.2 g
- Cholesterol: 17.5 mg
- Sodium: 120.0 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
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