Tuesday, November 17, 2009

I ran across this yummy, easy recipe recently and had to give it a try. My hubby and I decided it's a keeper recipe.
You can find more wonderful recipes right here @http://brands.kraftfoods.com/JELLO/recipes/
Creamy Two-Layer Pumpkin Pie

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
BEAT Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

2 People said:

Meadowbrook Cabin Primitives said...

Oh, Pam.. that looks so yummy !
Gotta love pumpkin, especially this time of the year !


Doreen said...

mmmmm. I have these fixings in my kitchen right now and you are making me want to run to the kitchen and make this..I have been craving pumpkin pie for weeks now. I'm trying to hold off until Monday to make the pie but im not sure I can. :)

Wishing you a happy Thanksgiving, Doreen