Berry Cheesecake

• 1 box sugar-free cheesecake Jello pudding
• 1-1/2 cups (350 ml) skim milk
• 1 8 oz (224 grm). package of lite Philadelphia Cream Cheese
• 1 cup (225 ml) Splenda
• 1 tsp (5 ml). vanilla
• 1 cup (225 ml) lite Cool Whip
• 1/4 cup (60 ml) graham cracker crumbs (plus a little more for topping)
• 1 small container raspberries
• 1 small container blackberries
• 1 small container strawberries
• 1/2 cup (125 ml) Splenda

1. Cut strawberries up in quarters, add raspberries and blackberries.
2. Toss with Splenda, cover and refrigerate.
3. Mix pudding with milk in one bowl.
4. Beat cream cheese with Splenda and vanilla in another bowl
5. Blend pudding mix with cream cheese mix.
6. Then blend in Cool Whip.
7. Sprinkle the bottom of a glass pie plate with 1/4 cup (60 ml) graham cracker crumbs.
8. Carefully spoon cheesecake mixture over the crumbs.
9. Smooth mixture in pie plate then sprinkle with a few more graham cracker crumbs.
10. Cover and chill a few hours then serve topped with berry mixture.

sugar, milk, cream cheese, splenda, vanilla, graham cracker crumbs, container raspberries, blackberries, container strawberries, splenda

Taken from online-cookbook.com/goto/cook/rpage/0017BE (may not work)