CARAMEL-PECAN CHEESE PIE

Caramel-Pecan Cheese Pie image

"Summers are hot here in Taft, Tennessee, so when the weather is warm, I try to use my oven as little as possible," says Patsy Mullins. "Family and friends love this tasty no-bake pie, and no one can believe it's not loaded with fat."

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 envelope unflavored gelatin
1/3 cup cold water
1/4 cup lemon juice
3 ounces reduced-fat cream cheese, cubed
1 cup nonfat dry milk powder
Sugar substitute equivalent to 2 tablespoons sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
5 tablespoons chopped pecans, toasted, divided
1 reduced-fat graham cracker crust (9 inches)
2 tablespoons fat-free caramel ice cream topping

Steps:

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly. , In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended., Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.

Nutrition Facts : Calories 270 calories, Fat 12g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 186mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges