4 oz. PHILADELPHIA Neufchatel Cheese, 1/3 Less
Fat than Cream Cheese, softened
1 Tbsp. 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
1 cup fat free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant
Reduced Calorie Pudding & Pie Filling
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Mix cream cheese, 1
tablespoon milk and sugar in large bowl with wire whisk until smooth. Stir in
whipped topping. Spread on bottom of crust.
Pour 1 cup cold milk into bowl. Add pumpkin, pudding
mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture
will be thick.) Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with
additional whipped topping, if desired. Store leftover pie in refrigerator.
How To Soften Cream Cheese: Soften cream cheese in microwave on HIGH 10 to 15
seconds.
