No Bake Butterscotch and Cream Cheesecake (Low Fat)

• Crust
• crumbled low-fat graham crackers1 1⁄2 cups
• light margarine↗1⁄4 cup

  softened

• granulated sugar↗3 tablespoons

  or Splenda

• Filling
• fat free cream cheese↗16 ounces

  softened

• granulated sugar↗3⁄4 cup

  or Splenda

• Cool Whip Free1⁄2 cup

  thawed

• plain fat-free yogurt↗1⁄4 cup
• nonfat sour cream↗1⁄4 cup
• pure vanilla extract↗1 teaspoon
• bottled lemon juice↗1⁄2 teaspoon
• unflavored gelatin↗1 tablespoon
• water↗1⁄4 cup
• butterscotch topping1⁄4 cup

  fat free-sugar free is ok

Step-by-step instructions

1. 1

   Combine crumbs, margarine, and sugar in a mixing bowl.

2. 2

   Press mixture firmly in a 9" pie pan.

3. 3

   Chill one hour, or until firm.

4. 4

   Or, bake in a 350 oven for ten minutes or until lightly browned.

5. 5

   Cool on rack before filling.

6. 6

   Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.

7. 7

   Mix until smooth.

8. 8

   In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.

9. 9

   Fold into cream cheese mixture.

10. 10

    Divide batter in half.

11. 11

    Fold butterscotch topping into one half and leave the other one plain.

12. 12

    Pour butterscotch batter into a prepared 8" pie crust.

13. 13

    Spoon plain batter over top.

14. 14

    Cover and refrigerate for two hours, or until set.

15. 15

    Cut into wedges and serve.