Ingredients for 6 servings:
1. 3/4 cup graham cracker crumbs
2. 1/4 cup Splenda sugar substitute
3. 1 tablespoon I Can’t Believe It’s Not Butter Fat Free, spread
4. 1 (8 ounce) light cream cheese
5. 1/3 cup Splenda sugar substitute
6. 1/2 ounce Dream Whip (1/2 package)
7. 3/4 cup nonfat milk

Directions:
1. Make sure cream cheese is room temperature and butter melted.
2. Crust : In a bowl mix sugar with crumbs.
3. Add melted butter until a wet mixture form.
4. Put 1 tbps of the graham mixture into 6 mini cheesecake cups – if doing like mini cheesecake, otherwise tap in the pan.
5. Press with a round object the crust so it becomes smooth.
6. Put it in the freezer while making filling.
7. Filling:
8. With a hand beater, beat together dream whip and milk, until mixture becomes cream consistent – about 2 1/2 minute.
9. In another bowl, beat cream cheese until soft, slowly add Splenda, and mix until there are no lumps – do not overbeat.
10. With a spatula, mix dream whip with cream cheese.
11. But 1 1/2 tbps of the mixture in the cheesecake cups and let on the fridge 4 hours or overnight.

Enjoy your meal!