2 pk philadelphia fat-free cream
1 pk jell-o sugar-free instant
-chocolate; fudge, (4-servin
1 ; pudding mix
2/3 c carnation nonfat dry milk
1 c cold coffee
1 keebler chocolate piecrust;
3/4 c cool whip lite
1/2 ts vanilla extract
2 ts pooons unsweetened cocoa
1 sugar substitute to equal 2
1 ; sugar
1 tb mini chocolate chips; (1/4
In a medium bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder, and coffee. Mix well using a wire whisk.
Spread mixture evenly into piecrust. Refrigerate for about 15 minutes.
In a small bowl, combine Cool Whip Lite, vanilla extract, cocoa, and sugar
substitute. Spread mixture evenly over cheesecake filling. Sprinkle
chocolate chips evenly over top. Refrigerate for at least 30 minutes.
Cut into 8 servings.