| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pumpkin, Dessert/din, Pudding mix |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Low-fat graham cracker crumbs |
| 1/4 |
c |
Reduced fat margarine, melted |
| 3 |
tb |
Granulated sugar |
| 8 |
oz |
Light cream cheese, softened |
| 1 |
c |
Powdered sugar |
| 12 |
oz |
Cool Whip® Free, thawed |
| 6 |
oz |
Fat-free vanilla pudding mix |
| 1 |
c |
Skim milk |
| 2 |
c |
Pumpkin pie mix |
INSTRUCTIONS
CRUST
FIRST LAYER
SECOND LAYER
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly into bottom of 9 x 13" pan. Spread crumb mixture
evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for
10 minutes or until edges are brown. Cool on rack before filling. To
prepare first layer, combine cream cheese and powdered sugar in a mixing
bowl. Mix until fluffy. Fold in 1/2 carton whipped topping. Spread over
crust. To prepare second layer, combine pudding mix, milk, and pumpkin pie
mix. Mix until thickened and well blended. Pour over cream cheese layer.
Top with remaining whipped topping. Chill 3 hours or overnight.
Per serving: 305 Calories; 8g Fat (24% calories from fat); 3g Protein; 53g
Carbohydrate; 13mg Cholesterol; 432mg Sodium
Recipe by: Libby's, Favorite Pumpkin Recipes Posted to Digest
eat-lf.v097.n074 by matejka@bga.com (Anita A. Matejka) on Mar 19, 1997
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