Here the Ultimate pie...well for me anyways. lol
ts a Two-Layer Pumpkin Pie that i got from CreamCheese.com
so i hope you all like it as much as i do
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 cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired.
Store leftover pie in refrigerator.