CREAMY TWO-LAYER PUMPKIN PIE

Creamy Two-Layer Pumpkin Pie image

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.

Provided by My Food and Family

Categories Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 9

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 cup plus 1 Tbsp. cold fat-free milk, divided
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 can (16 oz.) pumpkin
2 pkg. (1.0 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

Steps:

Beat Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.
Beat pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.
Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 27 g, Fiber 1 g, Sugar 11 g, Protein 3 g