Hope you like these. No baking involved unless of course you decide to make some kind of crust. I personally have never missed it.
For a cheecake type filling and i don't make the crust so you can use any type of crust recipe you want. also I have never tested these with fat free or reduced fat cream cheese. So if it doesn't work with those for someone be sure to post so others will know.
I use a mixer for this but a blender would probably work or food processer
8 oz pkg of cream cheese completely at room temp.
small box of Sugar Free Instant pudding. I prefer lemon. eaters choice
Milk according to making pie directions.
In mixing bowl on low very slowly and in small amounts start mixing the milk and cream cheese together. make sure all the milk is mixed in before adding another step. once you have the cream cheese to a liquid consistency and there are no lumps then you can add the milk faster. Add pudding mix and put into whatever serving dish you are using. I would make individual bowls. Top with whatever kind of fruit or topping you want.
With lemon pudding it goes well with all kinds of fresh fruit. this is also a good substitute when making a fresh fruit tart on a large shortbread or cookie type crust if you like that sort of thing.
Vanilla pudding is better with toppings like caramel and chocolate.
Chocolate pudding gives you a pretty decadent mousse type thing. Of course you can adjust the amount of cream cheese you like. Very easy to play with this combination. For a mousse you will want to reduce the milk a little more than the pie recipe says. about 1/4 cup more left out.
Next I used to make a stabilized whipped cream. I ate it like it was but you could use it to top sponge cake or fruit.
2 cups heavy whipping cream
favorite SF gelatin flavor
2T cold water.
put gelatin in a microwave save bowl or small pot on stove. add the water and stir. allow it to to soften the jello. add a little more water if it doesn't dissolve all the gelatin. meanwhile start whipping the cream on low speed in mixer (very cold bowls and beaters help this along) as it starts to form peaks then warm the gelatin in the microwave for about 20-30 seconds or on the stove just until it melts. you will know it is melted because it will become clear and very liquid. watch it closely as you don't want it to get to hot. when the cream is whipped to highest peaks then slowly add the gelatin until all mixed and you are ready to go.
They call this stabilized whipped cream in cake decorating because it will not go flat or separate. It will last in the fridge for days It is even able to frost a cake is great also in salads with fruit stirred in. we used to call that Heavenly Hash don't know what everyone else calls it.
my own spin on SF cheescake and cream fluff. 
one year later and into 'one'der land and it seems the double century club! well dang!
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