A fantastically impressive recipe - great if you're watching your sugar and calories or if you're cooking for diabetics.
Ingredients
1 package sugar-free chocolate graham crackers, crushed
1/3 C. reduced-calorie margarine, melted
1/4 tsp. ground cinnamon
Cooking spray
1 envelope unflavored gelatin
1 C. fat-free milk
2 1/2 packages 1/3-less-fat cream cheese (Neufchatel), softened
2 tsp. vanilla extract
14 Tbs. granulated sugar substitute with aspartame (such as Equal Spoonful)
1/4 C. unsweetened cocoa
5 sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low)
Directions
Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers.
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