- Cooking Time:
- Preparation Time:
- 1/2 c. Splenda
- 8 oz. Low fat cream cheese
- 8 oz. Fat Free Cool Whip
- 1 tsp. vanilla extract
- 1 1/2 cups Whey Crisps
- 3 tablespoons butter
- 2 tablespoons Splenda
- CRUST: In a food processor, crush Whey Crisps until crumbs. Combine crumbs and splenda in a medium size bowl. Stir in melted butter until thoroughly blended. Pack firmly in a 9 inch pie pan and press firmly in bottom and sides.
- Bake in 350° oven for 8 minutes. Cool, chill, fill with filling.
- FILLING: Blend cream cheese, Cool Whip, splenda, and vanilla together until fluffy. Spoon into crust. Chill at least 2 hours.. Serves 8.
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