Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 3 ounces reduced-fat cream cheese; 1 cup 1% low-fat milk; 1 tablespoon 1% low-fat milk; 1 tablespoon sugar; 1 12 cups Cool Whip Lite; 6 graham crackers; 1 tablespoon butter; 1 tablespoon water; 2 (1 ounce) packages sugar-free vanilla pudding; 1 (16 ounce) can pumpkin; 1 teaspoon cinnamon; 12 teaspoon ginger

12 ingredients

8 steps

Ingredients

3 ounces reduced-fat cream cheese
1 cup 1% low-fat milk
1 tablespoon 1% low-fat milk
1 tablespoon sugar
1 12 cups Cool Whip Lite
6 graham crackers
1 tablespoon butter
1 tablespoon water
2 (1 ounce) packages sugar-free vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
12 teaspoon ginger

Directions

1

food process the graham crackers and combine with butter and water (this makes a thin crust, add more for thicker crust).
2

bake in 350 oven until golden (approx 10 min) lat cool.
3

mix cream cheese 1 T milk and sugar until smooth then fold in cool whip.
4

spread on crust.
5

mix pudding mixes milk and beat for 1-2 minutes.
6

let stand 3 minutes.
7

stir in pumpkin and spices and spread over cream cheese layer.
8

refrigerate for at least 2 hours.