Creamy Two-Layer Pumpkin Pie*

Super cool. Super whipped. The secret to this airy, layered take on a classic fall dessert is the delectable, creamy combo of cream cheese and Cool Whip. Calories 180 Total fat 7 g Saturated fat 4 g Cholesterol 10 mg

Creamy Two-Layer Pumpkin Pie*

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz. (½ of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

  • 1

    cup plus 1 Tbsp. cold fat-free milk, divided

  • 1

    Tbsp. sugar

  • 1-½

    cups thawed COOL WHIP LITE Whipped Topping

  • 1

    ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

  • 1

    can (16 oz.) pumpkin

  • 2

    pkg. (1.0 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

  • ¼

    tsp. ground cinnamon

  • tsp. ground ginger


BEAT Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust. BEAT pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust. REFRIGERATE 4 hours or until firm.


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