| Total Fat | 17g |
| Total Carbohydrates | 46g |
| Cholesterol | 0mg |
| Sodium | 560mg |
| Dietary Fiber | 1g |
| Sugars | 21g |
| Protein | 2g |
In medium bowl, mix cracker crumbs, melted buttery sticks and 2 tablespoons powdered sugar. Press in bottom and ½” up sides of 9” springform pan. Set aside.
In large bowl, beat cream cheese substitute and ½ cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding ¼ cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy.
Spread filling over crust. Cover loosely and refrigerate at least 6 hours.
When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping.
Store in refrigerator.
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