Low Fat Mint Cookies & Cream Cheesecake Cups

Ingredients

• 1/2 cup Splenda granular
• 1/2 tablespoon cornstarch
• 8 ounces fat free cream cheese
• 2 tablespoons skim milk
• 2 cups fat-free cool whip
• 1/8 teaspoon peppermint extract
• 32-40 chocolate, teddy grahams

Directions

1. 1

   1. Put Splenda and cornstarch in food processor and blend well together.

2. 2

   2. Combine Splenda mixture, cream cheese and milk with an electric mixer.

3. 3

   3. Fold in Cool Whip and peppermint extract.

4. 4

   4. Divide into 4 dessert cups; cover with plastic wrap and refrigerate 4 hours.

5. 5

   5. Break 8 - 10 Teddy Grahams into pieces per cup and stir in right before serving.