2 (8oz) pkgs Philadelphia fat-free cream cheese 1 (4-serving) pkg Jell-O sugar-free instant white chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 3/4 cup Cool Whip Free (*divided) 1 (6oz) Keebler chocolate pie crust 1/2 cup raspberry spreadable fruit 3-4 drops red food coloring 1/2 tsp almond extract 2 Tbsp slivered almonds 1 Tbsp mini chocolate chips
In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free. Spread mixture into pie crust. Refrigerate while preparing topping. In a small bowl, stir spreadable fruit to soften. Gently fold in remaining 1/2 cup Cool Whip Free, red food coloring, and almond extract. Spread topping mixture evenly over cream cheese filling. Evenly sprinkle almonds and chocolate chips over top. Refrigerate for at least an hour. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 1 Pr, 1/2 Fa, 1/4 FFM, 1/2 Sl, 2 OC ----------------------------- 251 Calories, 7g Fa, 13g Pr, 34g Ca, 578mg So, 252mg Cl, 1g Fi ----------------------------- Diabetic: 1 St/Ca, 1Mt, 1 Fr, 1 Fa
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