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.
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.
Pour half of the pudding into the graham cracker crust.
Fold half of the Cool Whip into the remaining pudding. We want to keep the texture light and airy.
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.
1 box sugar free Jello Cheesecake Pudding mix
Cool Whip – one container
Pre-made Graham Cracker Crust
Fresh fruit – your choice