Low Fat Mint Cookies & Cream Cheesecake Cups

• 12 cup Splenda granular
• 12 tablespoon cornstarch
• 8 ounces fat free cream cheese
• 2 tablespoons skim milk
• 2 cups fat-free cool whip
• 18 teaspoon peppermint extract
• 32 -40 chocolate, teddy grahams

1. 1.
2. Put Splenda and cornstarch in food processor and blend well together.
3. 2.
4. Combine Splenda mixture, cream cheese and milk with an electric mixer.
5. 3.
6. Fold in Cool Whip and peppermint extract.
7. 4.
8. Divide into 4 dessert cups; cover with plastic wrap and refrigerate 4 hours.
9. 5.
10. Break 8 - 10 Teddy Grahams into pieces per cup and stir in right before serving.

splenda, cornstarch, cream cheese, milk, cool whip, peppermint, chocolate

Taken from www.food.com/recipe/low-fat-mint-cookies-cream-cheesecake-cups-395822 (may not work)