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Cheesecake: 5 pt. Holiday Pumpkin Cheesecake

Source of Recipe

"Dessert Every Night Cookbook, page 179" JoAnna M. Lund


List of Ingredients

2 8 ounce packages Philadelphia fat-free cream cheese
1 package JELL-O sugar-free instant butterscotch pudding mix -- (4 serving size)
2/3 cup Carnation Nonfat Dry Milk Powder
2 cups (one 15-ounce can) pumpkin
1 1/2 teaspoons pumpkin pie spice
3/4 cup Cool Whip Lite
1 6 ounce Keebler graham cracker piecrust
2 tablespoons (1/2 ounce) chopped pecans


Recipe

In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, pumpkin, and pumpkin pie spice. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite over filling. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.

Yield: "8 slices" Serving size (1 slice)
According to the cookbook: Per serving: 227 Cal, 7g Fat, 12g Pro, 29g Carb, 679mg Sod, 89mg Calc, 3g Fib
Healthy Exchanges: 1 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider, 14 Opt. Cal. Diabetic: 2 Starch/Carbohydrate, 1 Meat, 1 Fat