Dessert

Lemon Cheesecake Fluff is for Dessert.

Lemon Cheesecake Fluff takes 30 minutes to prepare.

Lemon Cheesecake Fluff takes several minutes to cook.

Lemon Cheesecake Fluff makes 18 servings.

The ingredients for Lemon Cheesecake Fluff are:

8 oz. Philadelphia Cream Cheese
1/4 cup Splenda No Calorie Sweetener
1 pkg Jello Sugar/Fat Free Lemon Pudding mix
1 cup Milk Reduced Fat Milk 2%
2 8 oz. tubs of Cool Whip whipped topping
1 pint Raspberries

Optional graham cracker crust (not calculated in this recipe):
1 cup graham cracker crumbs
4 Tbsp. butter melted
2 Tbsp. Splenda No Calorie Sweetener

Optional lemon crust (not calculated in this recipe):
15 Lemon Oreo cookies, crushed finely
2 Tbsp. butter melted

Here is how you make Lemon Cheesecake Fluff:

With a hand or stand mixer, cream together the cream cheese and sweetener. Stop to scrape down sides, add the pudding mix, and slowly begin to add the milk while the mixer is on low. Continue to mix at a medium speed until filling mixture is smooth. Add 8 oz. of the whipped topping, and fold into the filling. Stir until completely incorporated. Spoon the mixture into the cups, filling to nearly the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves.Serving Size:?18 servings

The nutritional information for Lemon Cheesecake Fluff is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 77.9

• Total Fat: 5.2 g
• Cholesterol: 17.5 mg
• Sodium: 120.0 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.2 g
• Protein: 1.5 g

The dietary needs meet for Lemon Cheesecake Fluff is Low Carb