1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped toasted pecans
Add To Shopping List
Let's Make It
Beat cream cheese and sugar with wire whisk until smooth.
Add pumpkin and spice; mix well. Reserve 1/2 cup whipped topping; gently stir remaining whipped topping and pecans into pumpkin mixture.
Pour into 9-inch square baking pan; freeze. Top with reserved whipped topping. Makes 12 servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.