Pumpkin Pie two-layer
By á-5188
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel
- Cheese, softened
- 1 Tbsp. cold fat-free milk
- 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 cup cold fat-free milk
- 1 can (16 oz.) pumpkin
- 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground ginger
Details
Preparation time 20mins
Cooking time 24mins
Preparation
Step 1
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 layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
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