Creamy Two-Layer Pumpkin Pie
By Philadelphia Kitchen
Prep
15-30 mins
Total
1 HRS 20 MIN
Servings
10 Servings
Use creamy cheese and COOL WHIP to make this super easy Creamy Two-Layer Pumpkin Pie. This Creamy Two-Layer Pumpkin Pie incorporates vanilla pudding and canned pumpkin for luscious flavor and texture.
Ingredients
4
oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1
tbsp
sugar
1
cup
plus 1 Tbsp. cold fat-free milk, divided
1-1/2
cups
1
ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1
can
(16 oz.) pumpkin
2
pkg
(1 oz. each) JELL-O Zero Sugar Vanilla Flavor Instant Pudding
1/4
tsp
ground cinnamon
1/8
tsp
ground ginger
Neufchatel Cheese with a Third Less Fat ...
Reduced Fat Whipped Topping
Zero Sugar Vanilla Flavor Instant Puddin...
Instructions
Step 1
Beat Neufchatel, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in COOL WHIP. Spread onto bottom of crust.
Step 2
Beat pumpkin, pudding mixes, spices and remaining milk with whisk 2 min. (Pudding mixture will be thick.) Spread over COOL WHIP layer in crust.
Step 3
Refrigerate 4 hrs. or until firm.
