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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Sugar-Free Cheesecake

1 package (8 ounces) cream cheese, softened
1 1/3 cups milk
1 package (4 serving size) sugar-free vanilla instant pudding
Fresh fruit (My favorite - and everybody else's favorite - is fresh strawberries but I also like fresh blueberries)
1 prepared graham cracker pie shell - on my diabetic diet I am allowed a small amount of graham crackers but if you cannot have graham crackers just pour the mixture into a plain pie pan

Beat cream cheese until smooth. Slowly add milk, beating until creamy. Add pudding mix; beat until smooth and thickened. Pour half of this mixture into graham cracker pie shell (or plain pie pan if preferred). Place a layer of fresh fruit on top of this mixture (if using strawberries chop the berries into small pieces - if using blueberries I place whole berries on mixture). Pour the other half of the mixture on top of the fruit, completely covering the fruit. Top with whole fresh fruit. Refrigerate and enjoy.