Creamy Two-Layer Pumpkin Pie

photo by:kraft

Super cool. Super whipped. The secret to this airy, layered take on a classic fall dessert is the delectable, creamy combo of cream cheese and Cool Whip.

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

cup plus 1 Tbsp. cold fat-free milk, divided

Tbsp. sugar

1-1/2

cups thawed COOL WHIP LITE Whipped Topping

ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

can (16 oz.) pumpkin

pkg. (1.0 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1/4

tsp. ground cinnamon

1/8

tsp. ground ginger

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

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.

Kraft Kitchens Tips

How to Soften Neufchatel Cheese

Place measured amount of Neufchatel on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened.

Special Extra

Serve topped with additional COOL WHIP.

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a cook

posted:10/6/2002

This pie classifies as Tradition with a Twist! My husband just loves it.

a cook

posted:10/1/2002

a cook

posted:9/13/2002

I love this receipe and can't wait to make it during fall holidays, I cheat and make it other times too.

a cook

posted:8/29/2002

we have it every thanksgiving it is a favorite at our house

K:586 v0:51495

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Creamy Two-Layer Pumpkin Pie

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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