JELLO CHEESECAKE
Crust: 1C. Soy Flour; 4T. Melted Butter; 3T. Splenda; 1 1/4T. Unsweetened Cocoa
Preheat oven to 350. Mix all crust ingredients and press into a pie plate. Bake for 10 minutes or until lightly browned. Cool completely
Filling: 1C. Dream Whip (or Cool Whip); 1/2C. Milk; 1 small Package Sugar Free Chocolate Jello Pudding; 1- 8oz. package Cream Cheese; 2T. Unsweetened Cocoa
Topping: 1C. Dream Whip (or Cool Whip); 1T. Splenda
Mix together milk and pudding until completely mixed. Add cream cheese and cocoa and beat until smooth. Pour into cooled pie shell.
Mix dream whip and splenda until thoroughly mixed. Pour over pie.
Approx. 83 carbs for the entire pie. 8 servings = 10.4 carbs. 10 servings = 8.3 carbs per serving.
