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White Chocolate Cheese Cake with Rasberry Drizzle


  • pkg SF Instant White Chocolate pudding (prepare with carb countdown milk)
  • 1 pkg cream cheese softened
  • 3 pkts splenda
  • 1 t vanilla
  • 3/4 c nuts crushed (i like walnuts)
  • 3 T melted butter
  • 1 T splenda
  • 1/2 c rasberries pureed splenda to taste



Put nuts in food processor and blend to crush them. Mix with butter and 1 T splenda. Press into bottom of pie pan and pre-bake crust at 350 about 8-10 min. Cool. Mix pudding according to directions for pie filling. Add cream cheese, 3 pkts splenda and vanilla and mix till creamy. Spoon into pie crust. Puree rasberries and add splenda to taste. Drizzle on top of pie. Chill and serve.

Submitted By: cuddles_1960

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