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Sugar Free Cherry Cheesecake


1 Package Murray Sugar Free Shortbread Cookies (6 ounces), crushed
4 Tablespoons butter, melted
2 Packages Sugar Free Instant Cheesecake Pudding Mix
2 ¾ Cups Milk (whole, skim or fat free)
1 Can No Sugar Added Cherry Pie Filling (20 ounces)
1 Container sugar free frozen whipped topping, thawed (8 ounces)
1 teaspoon vanilla

Preheat oven to 375 degrees.

Mix crushed cookies and melted butter together until well combined.  Press evenly into bottom of 8” x 8” square ovenproof baking dish.  Bake for 9 – 10 minutes until golden.  Allow crust to cool.

In medium bowl, combine pudding and milk, and using a wire whisk, whip for 1 – 2 minutes until pudding starts to thicken.

Spread over cooled crust and refrigerate for 2 hours.

Spread cherry pie filling over pudding.

Stir vanilla into whipped topping until combined.  Spread topping evenly over cherries and chill in refrigerator for 1 hour.  Cut into squares and serve.

Serves 9

 
 
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