- 10
Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup plus 1 Tbsp. milk, divided
- 1 Tbsp. sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 HONEY MAID Graham Pie Crust (6 oz.)
- 1 can (15 oz.) pumpkin
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Preparation
Step 1
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.
WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.
*Kraft Kitchens Tips*
Healthy Living:
Trim 40 calories and 6 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat-free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced-fat graham cracker crumb crust.
Cooking Know-How:
Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.
Serving Suggestion:
Serve with brewed MAXWELL HOUSE Coffee. For an extra-special toffee flavor, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each 6-oz. cup of hot coffee until well blended. Top with COOL WHIP Whipped Topping.
Nutrition Information Per Serving:
330 calories, 17g total fat, 12g saturated fat, 0.5g trans fat, 35mg cholesterol, 460mg sodium, 43g carbohydrate, 2g dietary fiber, 28g sugars, 4g protein, 140%DV vitamin A, 4%DV vitamin C, 6%DV calcium, 6%DV iron