Thursday, December 15, 2011

Peppermint Icebox Cheesecake

1 8 oz package of fat-free cream cheese
3/4 cup half and half divided

about 1/3rd of an 8 oz container of whipped topping
sweetener to equal 2/3 cup of sugar
1 to 2 caps of peppermint extract--Watkins imitation
1/2 box sugar free vanilla or French vanilla instant pudding and pie filling(4srvg.)
 8 inch round pie pan
non-stick cooking spray

soften cream cheese to room temperature

add 1/4 cup half and half blend with hand mixer until smooth on low to medium speed add peppermint extract and sweetening

combine instant pudding in another bowl with 1/2 cup of half and half

Add whipped topping, a small amount to pudding, mix lightly
Add this to cream cheese, combine, add rest of whipped topping (Cool Whip) to this from the rest of the 8 oz tub, reserve a little if you want to decorate the top, also don't use the entire package if you want a denser dessert.
Spread in 8 inch pie pan that is prepared with non-stick coating.
Dust with cocoa powder and a packet of splenda.

Refrigerate or freeze if not eating right away.

1 comment:

Anonymous said...

This really is so creamy, sweet, thick and filling