Frozen Candy Cane Cheesecake

By Hklbrries

Recipe initially from Eagle Brand and "doctored" to bring down the calories.

You can add more or less food coloring as desired.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (such as chocolate Teddy Grahams)
• 3 tbsp Equal blend sugar
• 3 1/2 tbsp less-fat margarine, melted (with 8 g of fat per tbsp)
• 8 ounces light cream cheese, softened
• 1 (14 ounce) can fat-free sweetened condensed milk
• 2 tsp peppermint extract
• 20 drops red food coloring
• 2 cups fat-free or light whipped topping (such as Cool Whip)
• Fudge ice cream topping (for drizzling on the plate or over each slice), optional

Preparation

Step 1

In 8-cup measure, combine cookie crumbs with sugar blend. Drizzle melted margarine over the top and blend well. Press moistened crumb mixture on the bottom of a foil-lined 9-inch round springform pan. Chill in freezer.

In large mixing bowl, beat light cream cheese with electric mixer until fluffy. Gradually add fat-free sweetened condensed milk, mixing until mixture is smooth. Add the extract and food coloring and beat on low speed until mixed in. Fold in the Cool Whip.

Pour filling into the springform pan and cover. Freeze until firm (about 6 hours). Lift out the foil from the pan and cut into 16 slices. Garnish the serving plates or slices with slightly warmed fudge topping if desired.