NILLA® Crust Pumpkin Pie

photo by:kraft

Th is is the second time that I have made this and it is really easy and also very tasty. It is really creamy and delish! We like extra cinnamon and pie spice in ours, so I...read more

posted by

betsita

on 1/16/2011

time

prep:

15 min

total:

2 hr 15 min

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup cold milk

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

cup canned pumpkin

1/2

tsp. pumpkin pie spice

cup thawed COOL WHIP Whipped Topping, divided

Make It

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, beating after each addition until well blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until well blended. Gently stir 1/2 cup of the whipped topping.

SPOON into crust.

REFRIGERATE at least 2 hours or until set. Top with remaining 1/2 cup whipped topping. Garnish with a light sprinkling of additional pumpkin pie spice, if desired. Cut into 8 slices to serve. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Thaw COOL WHIP

Place unopened tub of COOL WHIP Whipped Topping in refrigerator for 4 hours to thaw. Do not thaw in microwave.

Healthy Living

Save 70 calories and 4 grams of fat per serving by preparing as directed, using PHILADELPHIA Neufchatel Cheese; JELL-O Vanilla Fat Free Sugar Free Instant Pudding and COOL WHIP LITE WHIPPED TOPPING.

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