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Chocolate cream cheese pie

Chocolate Cream Cheese Pie

Chocolate Cream Cheese Pie

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Updated: February 5, 2012 8:02AM


1 (4-serving-size)
package fat-free
chocolate instant
pudding mix

1¾ cups fat-free milk

1 teaspoon vanilla

½ 8-ounce package reduced-fat cream cheese (Neufchâtel),

½ 8-ounce container frozen light whipped dessert topping, thawed

1 (6-ounce) chocolate- flavor crumb pie shell


1 tablespoon grated
semi-sweet chocolate

1 cup fresh raspberries

In medium bowl, prepare pudding mix according to package directions, except use 1¾ cups milk. Stir in vanilla; set aside.

Place cream cheese in large microwave-safe bowl. Microwave, uncovered, on high 15 seconds; stir. Microwave on high 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of pudding mixture. Beat until smooth. Add remaining pudding mixture. Beat until smooth. Fold in half of whipped topping. Spread pudding mixture in pie shell. Cover and chill for 4 to 24 hours.

To serve, cut into wedges. Top individual servings with remaining whipped topping and grated chocolate. Serve with raspberries.

Better Homes and Gardens The Ultimate
Low-Calorie Book

Nutrition facts per serving: 180 calories, 8 g fat, 4 g saturated fat, 9 mg cholesterol, 22 g carbohydrates, 49 g protein, 285 mg sodium, 1 g fiber

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