Creamy Two-Layer Pumpkin Pie*

By á-9617

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

Ingredients

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1 cup plus 1 Tbsp. cold fat-free milk, divided
• 1 Tbsp. sugar
• 1-1/2 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
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground ginger

Preparation

Step 1

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.