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No bake chocolate cheesecake pudding pieNo bake chocolate cheesecake pudding pie

 

Prepared by: Amy Vance
Nutrition Specialist,
University of Missouri Extension
December 6, 2015

 

Yield: 8 servings

 

Ingredients:

  • 9-inch graham cracker crust (premade)
  • 3.4 oz. box instant sugar free chocolate pudding
  • 2 cups cold fat-free milk
  • 11.5 oz fat free whipped cream cheese

 

Preparation:

  1. Whisk pudding mix and milk together for 1-2 minutes until well combined.
  2. Add cream cheese, and whisk until smooth, 1-2 minutes longer.
  3. Evenly spread pudding filling into cooled, prepared crust.
  4. Place in refrigerator to set for at least 5 minutes before serving. (Pie will keep in refrigerator for at least 3 days.)

Nutrition information per serving:

Calories: 84

Fat: .6g

Sodium: 363mg

Carbohydrates: 11.5g

Protein: 4.6g

 

Source: Modified by Amy Vance from cooks.com

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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