(oh man, this opportunity is TOOO good to pass up... SLo this Pie's for you. Because you're always harping about how much you love chai... Because you hoarded the no bake cheesecake throughout college... and because you LOVE pie, right?)
1 individual tea bag
1/2 c. boiling water
1 envelope unflavored gelatin
1 pk. (8 oz.) cream reduced fat cream chz
1 pk. fat free cream chz
1/3 c. sugar
1/2 c. refrigerated fat free French Vanilla nondairy creamer
1/2 t. ground cinnamon divided
1/4 t. ground ginger
1/8 t. each ground cardamom, allspice, and cloves
1 reduced fat graham cracker crust (8 ")
1/2 c reduced fat whipped topping.
Place tea bag in a small bowl; add boiling water. Cover and steep for 5 min. Discard tea bag. Refrigerate tea for 30 min. or until chilled.
Sprinkle gelatin over tea; let stand for 1 minute. Microwave on high for 30 sec; stir. Let stand for 1 minute or until gelatin is completely dissolved.
In a large mixing bowl, beat cream cheeses and sugar until smooth. Gradually beat in the creamer, gelatin mixture, 1/4 teaspoon of cinnamon, ginger, cardamom, allspice, and cloves until blended.
Pour into crust. Refrigerate for 3 hours or until set. Garnish with whipped topping and remaining cinnamon.