Double Layer Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 160.8
- Total Fat: 4.3 g
- Cholesterol: 2.5 mg
- Sodium: 259.2 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.5 g
View full nutritional breakdown of Double Layer Pumpkin Pie calories by ingredient
Introduction
Prep: 20min. Total: 4 hrs 20 min. Prep: 20min. Total: 4 hrs 20 min.Number of Servings: 10
Ingredients
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*Philadelphia Fat Free Cream Cheese, 4 oz
*Milk, Fat Free, Skim, 1 cup plus 1 Tbsp
Granulated Sugar, 1 Tbsp
*Cool Whip Free, 8oz
Pie crust, reduced fat graham cracker crust, single 6oz
Pumpkin, canned, 15oz
*Jello Sugar Free Fat Free Instant Vanilla Pudding, 1 cup
Cinnamon, ground, 1 tsp
Ginger, ground, .5 tsp
Cloves, ground, .25 tsp
Directions
MIX cream cheese, 1 Tbsp milk and the sugar in large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk for 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Dollop with remaining whipped topping. Store in refigerator.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk for 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Dollop with remaining whipped topping. Store in refigerator.
Member Ratings For This Recipe
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CD13499436
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PANDAJANE
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TTNTOBRIEN
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SRIVERS1
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MUSICNUT