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8 oz. Cream Cheese Softened
6 Tablespoons Splenda, divided
1 teaspoon Vanilla
1 cup Heavy Whipping Cream
1 Small packing instant sugar-free pudding (Chocolate and Butterscotch are our favorites, but any kind will work.)
3/4 cup Heavy Whipping Cream
3/4 cup Water
How To Prepare:
Melt Butter in Microwave. Combine with remaining ingredents. Pat into bottom of 9" pie plate. Bake at 350 for 10-15 minutes, or until golden brown and bubbly. Cool.
Combine Cream Cheese, 4 Tablespoons of Splenda, and Vanilla. Set aside. Whip Cream, until soft peaks, add remaining Splenda, and beat until stiff peaks form. Gently fold Whipped mixture into Cream Cheese mixture.
Combine all and mix for 2 minutes.
After crust has cooled, put Cream Cheese mixture on top and spread evenly. Add Topping, and cool in refridgerater for 2-4 hours.
Number of Servings:
Carbs per serving - include all nutritional information if known: