Choc. Mint cheesecake

[Guest guest]

Here's a Joanna Lund (Healthy Exchanges) recipe for After Dinner Mint

Cheesecake Squares. I've been loving it for the past couple weeks. I

freeze it and like eating it when partially thawed, takes a long time to

eat and tastes wonderful. Usually if I eat it frozen, I only have a half

serving. Harder to eat a small amount if it is just refrigerated,

because I can eat it faster :-(

For the top layer, I use more water because I want the volume and I think

it is too thick otherwise. I also use Vanilla instead of white chocolate

on the bottom.

S in MN

--------------------------------------------------------------

After Dinner Mint Cheesecake Squares

18 (2 1/2-inch) chocolate graham crackers

1 ( 8 ounce) package Philadelphia fat free cream cheese

1 (4-serving) package Jello sugar free instant white chocolate pudding

mix

1 1/3 cups Carnation Nonfat Dry Milk Powder

2 1/4 cups water

3/4 cup Cool Whip Free

1/2 teaspoon mint extract

2 to 3 drops green food coloring

1 (4-serving) package Jello sugar free instant chocolate pudding mix

Evenly arrange 9 of the graham crackers in a 9x9 inch cake pan.

In a large bowl, stir cream cheese with a spoon until soft. Add dry white

chocolate pudding mix, 2/3 cup dry milk powder, and 1 1/4 cup water. Mix

well using a wire whisk. Blend in 1/4 cup Cool Whip Free, mint extract,

and green food coloring. Spread mixture evenly over graham crackers.

Evenly arrange remaining graham crackers over top.

In another large bowl, combine dry chocolate pudding mix, remaining 2/3

cup dry milk powder, and remaining 1 cup water. Blend in remaining 1/2

cup Cool Whip Free.

Spread mixture evenly graham cackers. Cover and refrigerate for at least

2 hours. Cut into 8 servings.

HE: 3/4 br, 1/2 Pr, 1/2 SM, 1/2 Sl, 6 OC

137 Calories, 1 gm Fat, 9 gm Pr, 23 gm Ca, 616 mg So, 139 mg CL, 0 gm Fi

4 points.