This is a delicious, light, refreshing dessert. It’s low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.
Reviews about the recipe:
“This is great! I made individual servings in a muffin pan…15 in all. I lined the muffin tins with the aluminum type of liners…instead of graham crackers I put one lowfat nilla wafer in the bottom of each liner…topped with the cheesycake mixture & then topped with chopped fresh strawberries!”
“OH MY DEAR SWEET LORD !!!…..I made this with cottage cheese instead of cream cheese.(the beating smoothed out the lumps) Fool me once….fool me twice….fool me over and over again with this recipe !
I will be makin’ this many, many more times.FABULOUS !!”
“This was awesome! I used sugar free fat free jello cheesecake pudding instead of vanilla, and covered the top with fresh red raspberries. Next time, I plan to use one reviewer’s suggestion and substitute cottage cheese for the cream cheese. This one is a winner, and goes in the recipe box. Thanks!”
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This is a delicious, light, refreshing dessert. It’s low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers.
INGREDIENTS
Low-Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)
DIRECTIONS
Refrigerate overnight for graham crackers to soften. Enjoy 
Makes approx. 20 servings