Double Strawberry Cheesecake

1 (8 oz.) Package Fat Free Philadelphia Cream Cheese, softened
1/3 Cup Splenda Granular
1 (8 oz.) Tub Cool Whip Strawberry Whipped Topping, thawed
2 Cups Strawberries, sliced (reserve 8 slices for garnish)

Beat Cream Cheese and Splenda in a large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping, mix well. Place sliced strawberries up the sides and in the bottom of a 9" pie pan to make a crust. Pour cream cheese mixture into pie pan and smooth with spatula. Refrigerate 3 hours or until set. Garnish with sliced strawberries.

Serves: 8
Per Serving: 121 Calories; 5g Fat (42.3% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 155mg Sodium. Exchanges: 0 Fruit.
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