Angie's Creamy Cheesecake

Angie's Creamy Cheesecake

This is what we served at Angie's Bridal Shower. On August 2, she becomes Mrs. Thomas A. Dierckx, of Pheonix, Az. I've been truly blessed in both my daughter-in-laws and son-in-law. I joke that if I went to the "Mall of Future Children-in-Law" I couldn't have chosen better myself. I must have taught my kids well.

Serves 8

2 (8-ounce) packages Philidelphia fat-free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water*
1 teaspoon vanilla extract
1 cup Cool Whip Free
1 (6-ounce) Keebler graham cracker piecrust
1 (4-serving) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free cherry gelatin
2 cups (one 16-ounce can) tart red cherries, packed in water, drained and 1/2 cup liquid reserved*

In a large bowl, stir cream cheese with a spoon until soft. Add dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in vanilla extract and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours. Meanwhile, in a medium sauce pan, combine dry cook-and-serve pudding mix, dry gelatin, reserved cherry liquid, and remaning 1/2 cup water. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Gently stir in cherries. Place saucepan on a wire rack and allow mixture to cool for 15 minutes. Transfer mixture to a covered bowl and refrigerate until ready to serve. Just before serving, cut cheesecake into 8 pieces. When serving, garnish each piece with about 1/4 cup cherry mixture.

Each serving equals:
HE: 1 Protein, 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 1 Slider, 13 Optional Calories
*************************************************************
238 Calories, 6gm Fat, 12gm Protein, 34gm Carbohydrate,
764mg Sodium, 76mg Calcium, 1gm Fat
*************************************************************
DIABETIC: 2 Starch, 1 Protein, 1 Fat

"Healthy Exchanges Food Newsletter, August 1997, pg. 8."