Freezer Chocolate Cheesecake
1 packages sugarfree fat-free Jello instant chocolate pudding, 4-serving size
1 1/2 cup skim milk
1 cup whipping cream
Mix the package of Jello pudding with 1 1/2 cup of milk (as opposed to 2,
which it calls for). This will make it very thick.
In another bowl, whip cream until thick, adding vanilla and/or artificial
sweetener or stevia to sweeten, although not necessary.
Fold the cream into the pudding mixture.
Pour the whole thing into a baked chocolate cookie crust made from sugarfree bisquick.
Cover and freeze at least 4 hours. Remove from freezer about 1 hour before
** I found it froze quite solid, so I would remove it about half way through
feezing time and CUT it into desired portions, then finish the freezing. This
way you can remove only the desired number of portions.