Low Carb Recipe
Chocolate Cheesecake with cream cheese mixed with a box of Jello chocolate instant pudding mix makes this quite the chocolatey treat!
2 packages (8 ounce) of cream cheese
1 box of Jello chocolate instant pudding mix
1/3 cup sweetener
1 1/2 teaspoon vanilla extract
1/2 cup heavy cream
Soften cream cheese and mix in a bowl with the Splenda, extract and eggs.
In a separte bowl add the cream to the puding mix and wisk pudding mix (will be a bit lumpy and thick) add the pudding mix to the cream cheese mixture. Mix on high untill blended.
In a pie pan add the mixture and bake at 350 degrees for 40 minutes.
After baking, the top of the pie may appear to have a "pudding skin" -- once the pie has cooled for 30 minutes you can peel that "skin" off. Refrigerate for no less than 3 hours.
Yield: 8 Servings
1 slice (1/8 pie): Calories: 131