Creamy & Almost-Fat-Free Cheesecake

1. 1

   Blend graham crackers in blender until crumbs are formed.

2. 2

   Place into 9-inch pie plate and add melted margarine, stir and press into pan.

3. 3

   Combine pudding mix and 2 cups milk in bowl, whisk together

4. 4

   Combine softened cream cheese, 1 T. milk and sugar in a separate bowl, whisk until smooth.

5. 5

   Combine both the pudding mixture and cream cheese mixture, stirring until smooth.

6. 6

   Pour into pie crust and refridgerate for at least an hour.

7. 7

   * For a fuller pie, use two pudding packages, or add in Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.