Pudding Cheesecake
Yield
12 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 2 | cups |
milk
cold |
|
| 1 | small package |
instant pudding mix
lemon, dry |
*
|
| 1 | 9 inch |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 473 | ml |
milk
cold |
|
| 1 | small package |
instant pudding mix
lemon, dry |
*
|
| 1 | 9 inch |
graham cracker pie crust
|
*
|
Directions
Using a blender or mixer, stir cream cheese until very soft, gradually blending in ½ cup of milk until smooth and creamy.
Add remaining milk and the pudding mix.
Beat slowly on low for 1 minute (DO NOT OVER BEAT).
Pour into cool Graham Cracker Crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some). This makes it extra crunchy and looks nice.
Then chill.
