Frozen Chocolate Raspberry Cheese Pie

what you need
3/4 cup cold fat-free milk
1 cup LIGHT N' LIVELY 1% Lowfat Cottage Cheese with added Calcium
1/3 cup seedless raspberry fruit spread
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping
1 square BAKER'S Semi-Sweet Chocolate, grated
1/2 cup fresh raspberries (optional)
Make It

POUR milk into blender container. Add cottage cheese and fruit spread; cover. Blend until smooth. Add pudding mix; cover. Blend well.

POUR into large bowl. Gently stir in whipped topping. Spoon into 8- or 9-inch pie plate; smooth top.

FREEZE 6 hours or overnight until firm. Let stand at room temperature 15 minutes or until cheesecake can be cut easily. Top with grated chocolate and raspberries just before serving. Store leftover cheesecake in freezer.
Kraft Kitchens Tips
Great Substitute
Substitute thawed frozen raspberries for fresh raspberries.
Great Substitute
Substitute additional BAKER'S Semi-Sweet Baking Chocolate, melted, for grated chocolate.