Pumpkin Cheesecake

By ghinman

Ingredients

• 1 8 oz. can pumpkin
• 3 cups of Vanilla Wafer crumbs
• 4 tbsp. diet margarine melted
• 3 tbsp. Nutra Sweet
• 1 envelope (1//4 oz.) unflavored gelatin
• 1/2 cup skim milk
• 2 8 oz. pkgs. of low fat cream cheese softened
• 1 3 oz. pkg. low fat cream cheese
• 2 tsp. vanilla
• 1/3 to 1/2 cup of Nutra Sweet spoonful

Preparation

Step 1

Mix crumbs, margarine, 3 tbsp. of Nutra Sweet in medium bowl. Pat evenly on bottom of jelly role pan. Sprinkle gelatin over milk in a small saucepan, let stand 2-3 minutes. Heat over medium, stirring constantly to dissolve. Cool to room temoerature. Beat cream cheese until fluffy in large bowl. Gradually beat in milk mixture..beat in can of pumpkin and vanilla. Pour mixture over crust.

Refrigerate 3-4 hours then eat.
You can use fat free cool whip as a condiment.