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Chocolate Cheesecake II
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Serving Size:
16 oz cream cheese
1 box Jell-o Chocolate sugar free pudding
1/3 cup splenda
1-1/2 tsp vanilla extract
1/2 cup heavy cream
2 eggs
Soften cream cheese and mix in a bowl with the splenda, extract and eggs. In a separate bowl add the cream to the pudding mix and whisk pudding mix (will be a bit lumpy and thick) add the pudding mix to the cream cheese mixture. Mix on high untill blended.
In a pie pan add the mixture and bake on 350°F-180°C for 40 minutes. after baking, the top of the pie may appear to have a "pudding skin" once the pie has cooled for 30 minutes you can peel that "skin off" or keep it on.
Refrigerate for no less than 3 hours. Enjoy!
Per Serving: 268 Calories
26 Fat Grams
2 Carbs
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