Ingredients
1 package (8 ounces) fat-free cream cheese1 tub (.5 ounce) sugar-free lemonade soft drink mix1 cup cold fat-free milk1 package (1 ounce) sugar-free instant vanilla pudding mix1 carton (8 ounces) frozen fat-free whipped topping, thawed10 sugar-free lemon sandwich cookies, crushed1 reduced-fat graham cracker crust (9 inches)Lemon slices and fresh mint leaves, optional
Preparation
Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.
Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs.
Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.
