Low Fat Mint Cookies & Cream Cheesecake Cups

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   1.

2. 2

   Put Splenda and cornstarch in food processor and blend well together.

3. 3

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4. 4

   Combine Splenda mixture, cream cheese and milk with an electric mixer.

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   3.

6. 6

   Fold in Cool Whip and peppermint extract.

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   4.

8. 8

   Divide into 4 dessert cups; cover with plastic wrap and refrigerate 4 hours.

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   5.

10. 10

    Break 8 - 10 Teddy Grahams into pieces per cup and stir in right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.