Eggnog cheesecake mousse

Adapted from a Bariatric TV recipe from Ep. 99


1 packet each Sugar free Cheesecake pudding and Sugar free Vanilla Pudding  (2 cup size)

1 1/2 cups of condensed milk

4 oz of Di Vinci Sugar Free Eggnog flavored syrup ( if you can find a container of pre-made SF eggnog use 2 cups of that instead, I haven’t had much luck with it)

1 cup soft cream cheese (the kind in the tubs works great)

1 cup lite (or sugar free) whipped topping

(optional) 2 oz of Torani Brown sugar cinnamon syrup (wont effect the consistency too much)

1 teaspoon Pumpkin Pie Spice


In a deep bowl mix milk, dry pudding, syrup and the cream cheese

using a mixer beat the cream cheese til smooth (I let the cream cheese sit out for 20 mins first) You will want to test it at this point to make sure the cream cheese is smooth

slowly add the whipped topping until mixed in and smooth

Pour into your serving dish and refrigerate for at least 2 hours to over night.

Eat and enjoy.

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