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Ice Creamy Pumpkin Pie
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Ice Creamy Pumpkin Pie

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 gallon low fat vanilla frozen yogurt, softened
1 package (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can pumpkin pie filling
Cinnamon & nutmeg to taste
3 graham cracker pie crusts
1 large tub COOL WHIP, thawed
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Let's Make It
1
Let frozen yogurt and cream cheese soften and thaw COOL WHIP. When frozen yogurt and cream cheese are soft combine, with can of pumpkin pie filling in large mixing bowl and mix completely with electric mixer. Add cinnamon and nutmeg to taste.
2
Pour frozen yogurt mixture into the three pie crusts.
3
Place in freezer for at least two hours. Top with COOL WHIP and return to freezer for at least another two hours.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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