Ingredients

The following ingredients have 4 Servings
  • 2 (8-ounce) packages fat-free cream cheese
  • 1 (4-serving) package sugar-free instant chocolate fudge pudding mix
  • 2/3 cup nonfat dry milk powder
  • 1 cup cold coffee
  • 1 (9-ounce) reduced fat graham cracker pie crust
  • 3/4 cup frozen lite whipped topping, thawed
  • 1/2 teaspoon vanilla extract
  • 2 teaspoon unsweetened cocoa
  • 1 packet Splenda
  • 1 tablespoon mini chocolate chips

Instruction

  • In a medium bowl, combine cream cheese, dry pudding mix, dry milk powder, and coffee. Beat with electric mixer until well mixed.
  • Spread mixture evenly into pie crust. Refrigerate about 15 minutes.
  • In a small bowl, combine whipped topping, vanilla extract, cocoa, and Splenda. Spread mixture evenly over cheesecake filling. Sprinkle mini chocolate chips evenly over top. Refrigerate 4 hours or until ready to serve.