Creamy Two-Layer Pumpkin Pie

By bobcat

Ingredients

• 4 oz. (1/2 of 8 oz. pkg) Neufchatel cheese, softened
• 1 tablespoon cold fat-free milk
• 1 tablespoon sugar
• 1 1/2 cups thawed Cool Whip Lite
• 1 ready-to-use reduced fat graham cracker crumb crust
• 1 cup cold fat-free milk
• 1 16 oz. can pumpkin
• 2 4 serving size pkgs of Jello Vanilla Flavor Sugar Free Instant Pudding
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger

Preparation

Step 1

Beat Neufchatel cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until well blended. Stir in whipped topping Spread onto bottom of crust. Place in refrigerator to keep chilled.

Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix, and spices. Beat with wire whisk for 2 minutes or until well blended. (Mixture will be thick) Spread over chilled Neufchatel layer.

Refrigerate for 4 hours or until set. Garnish with additional Cool Whip, if desired. Store leftover pie in refrigerator.