A whole ice cream pie with a slice missing sitting on a silver cake plate

Low-Fat Funfetti Cheesecake Ice Cream Pie

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 slices


This Low-Fat Funfetti Cheesecake Ice Cream Pie is the perfect guilt-free dessert. It is made with a reduced-fat pie crust and a nearly fat-free funfetti cheesecake ice cream.


  • 1 Reduced-fat prepared graham cracker crust
  • 4 ounces fat-free cream cheese, softened
  • 1 can (14oz) Fat-free sweetened condensed milk
  • 1 pkg (3.4oz) fat-free sugar-free instant cheesecake pudding mix (or vanilla)
  • ¼ cup dry vanilla cake mix
  • 8 ounces fat-free Cool Whip
  • ¼ cup sprinkles


  1. Beat cream cheese on medium speed until light and fluffy.
  2. Add the sweetened condensed milk, the dry pudding mix and the cake mix. Beat until very well blended.
  3. Next, add the Cool Whip last and beat until mixture reaches a smooth consistency. Fold sprinkles into batter. Reserve some sprinkles for the top of the pie.
  4. Pour the filling into prepared pie crust. Freeze for 4-6 hours until firm. Remove pie from the freezer 20 minutes before serving in order to allow it to thaw slightly for easy cutting.


  • Weight Watcher Freestyle Points: For the whole pie is 123 points. So if you cut smaller slices, and get 10 slices instead of 8, it is 12 points a slice. If you only slice it into 8 pieces, then it will be 15 points a slice.
  • If you’d like to heat-treat the raw cake mix: bake 350°F for 10 minutes. I recommend placing a piece of parchment paper or a silicone mat on the baking sheet, which will allow you to transfer it to your bowl a lot easier. Halfway through the baking, stir the cake to break it up. When it’s done baking, allow it to cool and then pour it through it through a fine mesh sieve. The cake mix gets a little clumpy as it toasts, and you’ll want to break that up, so it easily incorporates into the ice cream base
  • Category: ice cream
  • Method: No-Bake
  • Cuisine: American