1 baked pie shell ( I like to us graham cracker crust)
can also use a chocolate crust)
1 (8 0z.) cream cheese softened
Instructions
Grate rind of lemons and squeeze out the juice. Mix pudding mix with 3/4 cup of fat free milk, beating just to combine. Add cream cheese and cool whip and rind, quickly beating to a smooth consistency. Add
small amount of cool whip, continuing to fold in remaining cool whip. Pour into pie crust, garnish with remaining topping and top the cheesecake with a little rind and cool whip
Freezes well to use at a later date
Originally Submitted
3/21/2014
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