Creamy Two Layer Pumpkin Pie Recipe

Notes:

Start a new tradition this fall by serving this luscious no-bake pie made with layers of Neufchatel cheese and pumpkin pudding in a graham cracker crust.

Servings: 10

Ingredients:
4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese
1 tablespoon cold fat free milk
1 tablespoon sugar
1 1/2 cups COOL WHIP LITE Whipped Topping
1 (6 ounce) ready-to-use reduced fat graham cracker crumb crust
1 cup cold fat free milk
1 (16 ounce) can pumpkin
2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Directions:
2. Cooking Directions
Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Submitted by:
Angie

 

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Tags: Dessert

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This entry was posted on Tuesday, October 13th, 2009 at 10:30 am and is filed under Vegetarian diet recipes, Weight Watchers recipes, You on a Diet recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.