No Bake Cheesecake

INGREDIENTS

1 8oz. Fat-free or 1/3 reduced fat cream cheese (softened)
1/4 cup Splenda®
1 cup Fat-free or light sour cream
1 reduced fat graham cracker pie shell
1 8oz. tub Cool Whip Free
1 tsp. sugar free vanilla**

In large bowl, beat cream cheese until smooth.  Gradually add Splenda. Beat for 1-2 minutes and then add sour cream and vanilla.  Once you have combined this, fold in Cool Whip.  Pour mixture into graham cracker crust and refrigerate at least 4 hours or overnight.

**  You can substitute several different things for the vanilla.  Try adding sugar free instant lemon pudding, sugar free instant chocolate pudding, Davinci gourmet syrups, etc. 

No Bake Chocolate Mousse Pie

INGREDIENTS

1 reduced fat graham cracker crust
2 pkg. sugar free instant chocolate pudding**
8 oz. tub Cool Whip Free
2 1/2 cup fat free milk

Prepare sugar free instant pudding according to "Pie" Directions on the box.  Fill the bottom of the pie shell with half of the pudding mixture.  To the remaining pudding, fold in Cool Whip. Layer over pudding in the pie crust.  Chill at least 4 hours or overnight.

** Instead of using 2 chocolate puddings, try using any of these sugar free instant puddings alone or in a combination:

• Banana Cream
• Butterscotch
• Chocolate
• Chocolate Fudge
• Pistachio
• Vanilla
• White Chocolate