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    DOUBLE LAYER PUMPKIN PIE


    Source of Recipe


    Weight Watchers Message Board

    Recipe Introduction


    Points: 4
    From: WW Community Swap—CAROLPHE Serves: 8

    List of Ingredients




    3 ounces fat free cream cheese
    1cup + 1Tbsp skim milk, divided
    1Tbsp Splenda
    1-1/2 cups Cool Whip Free, thawed
    1 reduced fat graham cracker crust
    2 pkgs (4 serving size) sugar free instant vanilla pudding
    15 ounces canned pumpkin
    1 tsp cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground cloves

    Recipe



    Mix cream cheese, 1Tbsp milk and splenda with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Set aside. Pour 1 cup milk into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with remaining whipped topping

 

 

 

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