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> Mini Butterscotch Cheesecakes
post Oct 2 2005, 12:44 PM
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1 C. water
1 pkg. plain gelatin
2- 8oz. pkgs. philly cream cheese, cut into cubes
8 pkgs. Splenda
2 T. sugar free butterscotch pudding

In large bowl, microwave water until hot. Dissolve gelatin in water. Add the cream cheese cubes and stir until softened.

Blend well with electric mixer.

Add the Splenda and pudding and blend well.

Pour into paper lined mimi muffin tins and chill until firm.

Makes 10 little cheesecakes.
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