Two-Layer Pumpkin Pie

Name: Two-Layer Pumpkin Pie
Ingredients: 4 ounces neufchatel cheese, Philadelphia brand, softened; 1 tablespoon nonfat milk, cold; 1 tablespoon granulated sugar; 1 12 cups Cool Whip Lite, thawed; 6 ounces graham cracker crumb crust, reduced fat; 1 cup nonfat milk, cold; 2 (3 1/2 ounce) packages pudding, instant vanilla, fat free, sugar free; 1 (16 ounce) can pumpkin; 14 teaspoon ground cinnamon; 18 teaspoon ground ginger

10 ingredients

5 steps

Ingredients

4 ounces neufchatel cheese, Philadelphia brand, softened
1 tablespoon nonfat milk, cold
1 tablespoon granulated sugar
1 12 cups Cool Whip Lite, thawed
6 ounces graham cracker crumb crust, reduced fat
1 cup nonfat milk, cold
2 (3 1/2 ounce) packages pudding, instant vanilla, fat free, sugar free
1 (16 ounce) can pumpkin
14 teaspoon ground cinnamon
18 teaspoon ground ginger

Directions

1

In a large bowl, with a wire whisk, beat the low fat Neufchatel cheese, tablespoon of milk & sugar until well blended.
2

Stir in the thawed, lite Cool Whip topping & spread it onto the bottom of the pie crust.
3

In a medium bowl, whisk together the cup of milk & the pudding mix, then add the pumpkin & spices & mix until well blended.
4

Spread this mixture over the cheese layer.
5

Refrigerate at least 4 hours before serving.