Pumpkin Pie 4 oz. light cream cheese, softened 1 tbsp. skim milk - TopicsExpress



          

Pumpkin Pie 4 oz. light cream cheese, softened 1 tbsp. skim milk 3 pkts. Splenda® sweetener 1 1/2 cups Cool Whip Lite® 1 prepared 9” graham cracker pie crust 1 cup skim milk, cold 16 oz. canned pumpkin 2 pkgs. vanilla instant pudding, no-added-sugar (4 serving size) 1 tsp. cinnamon, ground 1/2 tsp. ginger, ground 1/4 tsp. cloves, ground Mix cream cheese, 1 tbsp. milk and 3 pkts. Splenda in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup of cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Makes 8 servings. Nutrition Information per serving: calories 218; protein 5 grams; fat 8 grams; sodium 367 mg
Posted on: Sun, 22 Sep 2013 02:52:22 +0000

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