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Low Fat Cherry Cheesecake Pudding Pie


6 ozs reduced fat graham cracker crust
21 ozs cherry pie filling
1 c skim milk
6 3/4 ozs cheesecake flavor pudding mix
8 ozs Cool Whip Free, thawed

Spoon half of the pie filling into crust. In a mixing bowl, combine milk, and pudding mixes. Mix until smooth. Fold in whipped topping. Spoon mixture over pie filling in crust. Refrigerate three hours or until set. Top with remaining pie filling.

Makes 8 servings.

Per serving: 327 Calories; 4g Fat (11% calories from fat); 4g Protein; 69g Carbohydrate; 0mg Cholesterol; 482mg Sodium




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.