Ingredients 1 package (8 ounces) fat-free cream cheese1 tub (.5 ounce) sugar-free lemonade soft drink mix1 cup cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 carton (8 ounces) frozen fat-free whipped topping, thawed10 sugar-free lemon sandwich cookies, crushed1 reduced-fat graham cracker crust (6 ounces)Lemon slices and fresh mint leaves, optional View Recipe Directions Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 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. Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs. Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint. Editor's Note: This recipe was tested with Crystal Light lemonade soft drink mix. One container (2.5 ounces) contains five tubs. Nutrition Facts 1 piece: 257 calories, 6g fat (2g saturated fat), 4mg cholesterol, 404mg sodium, 35g carbohydrate (13g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat. Originally published as Lemon Cream Pie in Light & Tasty August/September 2005 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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