Prep 5 mins
Cook 0 mins
I love this and am tired of always having to search for this recipe when I want to make it, so am posting it here so I always will know where to look.
- 226.79 g cream cheese
- 236.59 ml heavy cream
- 236.59 ml cold water
- 28.34 g package sugar-free instant pudding mix (any flavor, I like white chocolate and cheesecake the best)
- Beat all ingredients together. Enjoy on its own or top with fruit or sugar free jelly for a treat.
Yum! I'm on a low-carb diet and my dad is diabetic. I made this with the sugar-free cheesecake Jello and it was DELICIOUS. On the first try we ate it plain which was really good. On the second try I mixed in about 5 mashed up strawberries and it was even better. It's 100 degrees out right now and I just put some in the freezer to see if it's passable as ice cream. I have high hopes!
I expected this to be as good as the reviewers said it was. MAJOR disappointment. We used the white chocolate SF instant pudding, & the whole time I'm eating mine, I'm thinking, we must have forgotten something. We did not. This was a waste of time,energy, food & carbs. Walk on by...
I have made this twice but both times the cream cheese was too lumpy, more like small curd cottage cheese. I warmed the cream cheese to room temperature and put it in the microwave for about 1/2 minute. Still lumpy. The flavor is too mild but it is easy to pump up the flavor with fruit, lemo zest, vanilla,etc.