Almond Black Forest Cheesecake

• 16 ounces fat free cream cheese, softened
• 1 (4 ounce) package sugar-free instant chocolate pudding mix
• 23 cup nonfat dry milk powder
• 1 cup water
• 1 teaspoon almond extract, divided
• 34 cup Cool Whip Lite, divided
• 1 (6 ounce) chocolate wafer pie crust
• 12 cup black cherry fruit spread
• 2 tablespoons sliced almonds

1. In a large bowl, stir cream cheese until soft and smooth.
2. Add dry pudding mix, dry milk powder, and water.
3. Mix well using a wire whisk.
4. Blend in 1/2 teaspoon almond extract and 1/4 cup Cool Whip Lite.
5. Spread this mixture into pie crust.
6. Refrigerate while preparing topping.
7. In a small bowl, combine spreadable fruit and remaining 1/2 teaspoon almond extract.
8. Fold in remaining 1/2 cup Cool Whip Lite.
9. Spread this mixture evenly over chocolate layer.
10. Sprinkle almonds evenly over top.
11. Refrigerate for at least 1 hour.
12. Cut into 8 servings.
13. Prep time includes minimum refrigeration time.

cream cheese, chocolate pudding, nonfat dry milk powder, water, almond, chocolate wafer pie crust, black cherry fruit spread, almonds

Taken from www.food.com/recipe/almond-black-forest-cheesecake-140427 (may not work)