I wanted a make a cheesecake, but the time and calories made it a no go option.  So, I chose to make a lighter pie version and it was a big hit at the party.

Step 1:

Mix Cheesecake pudding according to directions on the box.  I use the sugar free with skim milk.  (as a side note, tried to make  this with Almond/Coconut milk – it would not set …. had to start all over)  Let the pudding set up to the soft set stage; this take about 5 minutes.

Step 2:

Pour half of the pudding into the graham cracker crust.

Step 3:

Fold half of the Cool Whip into the remaining pudding.  We want to keep the texture light and airy.

Step 4:

Pour this Cool Whip/Pudding mixture into the pie.  Smooth the remaining Cool Whip on top of the other two layers.  Put into refrigerator to set up.

Serve with fresh fruit.

Ingredients:

1 box sugar free Jello Cheesecake Pudding mix

Skim Milk

Cool Whip – one container

Pre-made Graham Cracker Crust

Fresh fruit – your choice