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Double Layer Pumpkin Pie
4 oz light cream cheese
1 tbsp milk
1 tbsp Splenda
1 1/2 cups thawed Lite Cool Whip (or fat free)
1 reduced fat graham cracker pie crust
1 12 oz. can of evaporated skim milk, cold
2 pkgs (4 serving size) sugar free Jello vanilla intant pudding
1 (16 oz.) can pumpkin
2 tsp. pumpkin pie spice
Mix cream cheese, milk & Splenda in a large bowl with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of crust.
Pour evaporated skim milk into bowl. Add pudding and beat with whisk 1-2 minutes until well blended. Mixture will be thick. Stir in pumpkin and spice with whisk. Mix well. Spread over cream cheese layer. Refrigerate 3 hours.
4 oz light cream cheese
1 tbsp milk
1 tbsp Splenda
1 1/2 cups thawed Lite Cool Whip (or fat free)
1 reduced fat graham cracker pie crust
1 12 oz. can of evaporated skim milk, cold
2 pkgs (4 serving size) sugar free Jello vanilla intant pudding
1 (16 oz.) can pumpkin
2 tsp. pumpkin pie spice
Mix cream cheese, milk & Splenda in a large bowl with wire whisk until smooth. Stir in Cool Whip. Spread on bottom of crust.
Pour evaporated skim milk into bowl. Add pudding and beat with whisk 1-2 minutes until well blended. Mixture will be thick. Stir in pumpkin and spice with whisk. Mix well. Spread over cream cheese layer. Refrigerate 3 hours.
