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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Crushed lemon sandwich cookies give this creamy pie extra flavor. It's a wonderful dessert to store in the freezer for nights when you need a low-sugar treat in a hurry. -Emma Overby of East Prairie, Mississippi Ingredients:
1 package (8 ounces) fat-free cream cheese |
1 tub sugar-free lemonade soft drink mix |
1 cup cold fat-free milk |
1 package (1 ounce) sugar-free instant vanilla pudding mix |
1 carton (8 ounces) frozen fat-free whipped topping, thawed |
10 sugar-free lemon sandwich cookies, crushed |
1 reduced-fat graham cracker crust (8 inches) |
Directions:
1. In a small bowl, beat cream cheese and soft drink mix until smooth. In a bowl, whisk milk and pudding mix for 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.
2. Set aside 3 tablespoons cookie crumbs. Fold remaining crumbs into cream cheese mixture. Spoon into crust. Sprinkle with reserved crumbs. Cover and freeze for 4-5 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 8 servings.
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