Cheesecake Pie

A couple of weeks ago my husband, Bob wanted a piece of cheesecake but I didn't have any cream cheese in the house to make even a small cheesecake. Bob thought of using yogurt instead of cream cheese and it worked! It takes a while to set up so you'll need to make it in the morning so it will be good for dessert that night. It's more like a pudding pie than a cheesecake consistency and so very yummy!






Cheesecake Pie

1 Fifty-50 sugar free graham cracker crust
1-32 ounce container Dannon Plain Yogurt
2 small packages cheesecake pudding mix
1/8-1/4 cup Splenda Granular

Whip the yogurt, pudding mix and Splenda together. Be sure to taste for sweetness...you might like it more sweet than me. Pour into graham cracker crust, cover and place in refrigerator for several hours to set up. Serve with a dollop of Cool Whip.