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Creamy Two-Layer Pumpkin Pie

Creamy Two-Layer Pumpkin Pie recipe
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

What You Need

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

Make It

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 layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Kraft Kitchens Tips

How to Soften Neufchatel Cheese
Place measured amount of Neufchatel on microwavable plate. Microwave on HIGH 10 seconds or until slightly softened.
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