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No-Bake Pumpkin Cheesecake
Low Sugar Recipe! |
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Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter
1/4 cup Splenda (or regular sugar)
Filling:
1 1/2 cups solid pack pumpkin (not pie filling)
12oz. low-fat cream cheese
1 1/2 cups plain or french vanilla Cool Whip
1/4 cup Splenda(or regular sugar)
2-3 Tbls. sugar free Jello
1 small instant pudding mix - cheesecake or vanilla flavor
2 Tbls. pumpkin pie spice (more or less to taste)
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CRUST:
Mix all together and press into a 9-inch pie pan.
You may bake the shell in a 400 degree F. oven for 8-10 minutes if you wish.
Cool.
NOTE: if you're not watching your sugar you can use a ready made graham cracker crust.
FILLING:
Blend all filling ingredients with mixer and spread into pie shell.
Refrigerate 1-2 hrs.
Top with additional Cool Whip.
ENJOY!
This recipe is a great low sugar recipe. The Cool Whip is VERY low in sugar and fat, and using Splenda makes it perfect for diabetics. I gave this to friends who frowned at sugar-free desserts and they were amazed when I told them. I ended up making 3 more for friends who wanted one for the holidays.
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Preparation Time: 30 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Janet Heberling
Pennsylvania
United States |
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| This recipe has been viewed 18855 times. |
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