Feb 19, 2007
The texture was too much like jello. . . . not what I was looking for. However, based on some of the other suggestions, I came up with the following:
16-oz fat-free cream cheese;
1-pkg (1-oz) sugar-free instant cheesecake pudding(or vanilla);
3/4-c fat-free milk;
1-pkg (.3-oz) sugar-free lemon Jello;
1-c boiling water.
1. Beat cream cheese until smooth. Add pudding mix and beat to incorporate. Slowly add milk, mixing thoroughly. Don’t worry about small lumps; the hot Jello will work them out.
2. Combine the Jello and boiling water, mixing to dissolve.
3. Slowly pour the hot Jello into the pudding mixture, beating continuously.
4. Pour the filling into the crust and refrigerate until firm, about 2-3 hours (over-night is best).
For those who can have the sugar and fat, and don't enjoy the artificial flavor, just use full fat and sugar ingredients. I'm sure that'll taste even better!
—MFGriffin
