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Ingredients:
·
· 16 oz cream cheese, softened
·
· 3 eggs
·
· 1 Cup sour cream
·
· 1/2 Cup Splenda® or Sweet-N-Low®
·
· 1 Tbsp. vanilla extract
·
· 1 pkg Jell-O Sugar Free Chocolate Pudding
Preheat
oven to 350°F. Place all ingredients in a bowl and blend for 15 minutes. (Use
food processor, mixer or blender and alter time as appropriate to mix
completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn
off oven and allow cake to remain in oven 1 additional hour. Refrigerate till
chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator
for up to 4 days.
Serves 8. 8.6 carbs per serving. | 
