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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My friends who are very calorie & sugar conscious find this pie very satisfying. Obviously the 20 minutes of preparation time does not include the time it takes to refrigerate before serving. Ingredients:
4 ounces neufchatel cheese, philadelphia brand, softened |
1 tablespoon nonfat milk, cold |
1 tablespoon granulated sugar |
1 1/2 cups cool whip lite, thawed |
6 ounces graham cracker crumb crust, reduced fat |
1 cup nonfat milk, cold |
2 (3 1/2 ounce) packages pudding, instant vanilla, fat free, sugar free |
1 (16 ounce) can pumpkin |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
Directions:
1. In a large bowl, with a wire whisk, beat the low fat Neufchatel cheese, tablespoon of milk & sugar until well blended.
2. Stir in the thawed, lite Cool Whip topping & spread it onto the bottom of the pie crust.
3. In a medium bowl, whisk together the cup of milk & the pudding mix, then add the pumpkin & spices & mix until well blended. Spread this mixture over the cheese layer.
4. Refrigerate at least 4 hours before serving.
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