I don't care for the taste of coffee - but I sure do love anything with a mocha flavor. This cheesecake didn't let me down!!!
2 (8 oz) pkgs Philadelphia fat free cream cheese 1 (4 serving) pkg Jello sugar free instant chocolate fudge pudding mix 1 1/3 cup Carnation Nonfat Dry Milk Powder* 1 cup cold coffee 3/4 cup Cool Whip Free* 1/3 cup (1 oz) chopped hazelnuts* 1 (6 oz) Keebler chocolate pie crust 1 (4 serving) pkg Jello sugar free instant pudding 1 cup water
In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry chocolate fudge pudding mix, 2/3 cup dry milk powder and coffee. Mix well with wire whisk. Blend in 1/4 cup Cool Whip Free and 2 tablespoons hazelnuts. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder and water. Mix well using a wire whisk. Blend in remaining 1/2 cup Cool Whip Free. Spread topping mixture evenly over cream cheese mixture. Sprinkle remaining 2 tablespoons hazelnuts evenly over top. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Pr, 1/2 Br, 1/2 SM, 1/4 Fa, 1 Sl, 19 OC 259 Calories, 7 gm Fa, 15 gm Pr, 34 gm Ca, 772 mg So, 330 mg Cl, 1 gm Fi Diabetic: 2 St/Ca, 1 Mt, 1 Fa, 1/2 SM
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