Oreo Cheesecake

  • 1/2 pack Nabisco 100 Calorie Oreo Thin Crisps, divided
  • 1/4 cup fat-free ricotta cheese
  • 2 Tbsp. fat-free cream cheese, room temperature
  • 1 Tbsp. Splenda No Calorie Sweetener (or 10 packets)
  • 1/2 Tbsp. Jell-O Sugar Free Fat Free Instant Vanilla pudding mix
  • 1/8 tsp. vanilla extract
  • 1/4 cup Cool Whip Free, thawed
  • Top with Fat-Free Reddi-wip

Break half of the cookies into small pieces, and finely crush the other half.  Set both aside separately.  In a small bowl, combine ricotta cheese, cream cheese, Splenda, pudding mix and vanilla extract.  Stir vigorously until smooth.  Fold in Cool Whip, and then gently stir in the broken cookie pieces.  Cover and refrigerate for at least 30 minutes.  Serve with a squirt of Reddi-wip and sprinkle finely crushed cookies on top.  Enoy!