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Desserts

Smart-Choice Vanilla Wafer Crust Pumpkin Pie

photo by:kraft
A classic pumpkin pie is a must-have for fall festivities. Add a little interest to this autumn favorite with a vanilla wafer crumb pie crust.
time
prep:
25 min
total:
2 hr 25 min
servings
total:
8 servings

What You Need

35
 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4
cup  butter or margarine, melted
2
Tbsp.  sugar
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup  cold fat-free milk
1
pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1
cup  canned pumpkin
1/2
tsp.  pumpkin pie spice
1
cup  thawed COOL WHIP LITE Whipped Topping, divided

Make It

MIX wafer crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate.

BEAT Neufchatel in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP.

POUR into crust.

REFRIGERATE 2 hours or until firm. Top with remaining COOL WHIP.

Kraft Kitchens Tips

Small Changes Add Up
Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, and COOL WHIP LITE Whipped Topping, result in a savings of 70 calories and 3g of fat per serving when compared to a traditional recipe.
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.
Special Extra
Garnish with a light sprinkling of additional pumpkin pie spice before serving.
K:43571v3:158375
RecipeDetail
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