Festive Grasshopper Cheesecake

• 1 8 oz pkg fat free cream cheese
• 1 (4 serving) pkg Jell-o sugar free instant chocolate pudding mix
• 2/3 c Carnation Nonfat Dry Milk Powder
• 1 1/4 c water
• 1/2 tsp mint extract
• 1 (6 oz) Keebler chocolate piecrust
• 1 c Cool Whip Lite
• 3 to 4 drops green food coloring
• 2 tsp Hershey's Lite Chocolate syrup

1. In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water.
2. Mix well with whisk until blended.
3. Fold in mint extract.
4. Spread mixture evenly into piecrust.
5. In a small bowl, combine Cool Whip Lite and green food coloring.
6. Spread mixture evenly over cream cheese mixture. Drizzle chocolate syrup over top.
7. Refrigerate for at least 2 hours.
8. Cut into 8 servings.
9. Diabetic:
10. 1 1/2 starch/carbohydrate, 1 fat 1/2 meat.

cream cheese, sugar, carnation, water, mint, chocolate syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47308 (may not work)