Nutritional Facts

Serving Size: 1 Cheesecake

• Calories: 167

• Protein: 13.2 grams

• Carbs: 11.8 grams

• Fat: 9.3 grams

Cooking Instructions

Ingredients:

• 1 package of Jell-O Sugar Free Cheesecake Instant Pudding & Pie Filling

• 1 cup of unsweetened vanilla almond milk

• 4 TBSP of Cottage Cheese (optional)

• 2 Quest Peanut Butter Cups

Directions:

1. Add the Jell-O Sugar Free Cheesecake Instant Pudding & Pie Filling, almond milk and Cottage Cheese (if you like) to a large bowl and mix with an electric hand mixer for 2 minutes.
   
   

2. Dissect the  Peanut Butter Cups.
   
   

3. Use a fork to scoop out the insides of 2 Quest Peanut Butter Cups (see photo). It creates mini bowls!
   
   

4. Place half of the "scoopings" into the cheesecake pudding. Save the other half for the topping.
   
   

5. Place the PB Cups into muffin paper cups in a muffin tray.
   
   

6. Scoop the pudding mixture on top of each PB cup (Use 1/4 of the pudding per PB cup). See Photo.
   
   

7. Place the PB cup shavings on top of each cheesecake for decoration. Then place the muffin tray in the freezer for about 1 hour and 40 minutes. I had no issues removing the paper liner... it came off like a prom dress!
   
   

8. Place the other half of the pudding mixture into the fridge. Save it for another recipe or eat it later! You could add it to a shake or an ice cream recipe!

NOTE: I added 4 TBSP of low fat cottage cheese and mixed it into the pudding with the electric hand mixer. The reasons are twofold:

• Because the cheesecake filling was  TOO SWEET for me! Made my head shake!

• Because cottage cheese has casein protein. Casein protein is a slow-releasing protein, making it a perfect protein choice for an intermittent faster's last meal during his/her eating window.

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