Instructions: In a large bowl, stir cream cheese with a spoon until soft.

Add dry pudding mix, dry milk powder, and water.

Mix well using a wire whisk. Blend in vanilla extract, Cool Whip Free, and sour cream.

Spread mixture into piecrust.

Refrigerate for at least one hour.

When serving, top each piece with 1 Tablespoon spreadable fruit.

**HINT: Spreadable fruit spreads best at room temp.

NOTES :
****Jennifer: I used half a can of store-bought Lite Cherry pie filling, spread all over the top of the cheesecake after chilling it for an hour. I then, after spreading cherries on top, put it back into the fridge for another hour or so, to chill the filling.

I happen to prefer chilled preserves. This is an alternative to the recipe above. My family loved it!!!

mmmmm. This sounds good! I found a "no sugar added" cherry pie filling at the grocery store. Its by Lucky Leaf. I had not seen that before, so I bought it. It has 35 calories in 1/3 cup and zero fat. It is sweetened with Sucralose (Splenda). Have any of you used this? Ill bet it will be good on top of this cheesecake!

Maggie

For the person looking for a LF recipe with almond flavoring, try this one. Substitute almond extract for up to 3/4 Tsp of vanilla.

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