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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cups | Cheese, cream, low fat | 1 | tablespoon | Milk, lowfat, fluid, 1% milkfat, protein fortified | 1 | tablespoon | sugar | 8 | fliud ounces | whipped toppings,thawed | 1 | crust, single 9" | Pie crust, cookie-type, prepared from recipe, grah | 1 | cup | Milk, lowfat, fluid, 1% milkfat, protein fortified | 8 | Nutrition label Servings | pudding vanilla s/f f/f | 1 | cup | pumpkin | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | ground ginger | 1/4 | teaspoon | cloves, ground |
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Steps
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Sequence
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Step
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| | 1 | Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust.
*Hint: soften cream cheese in microwave on high 15 to 20 seconds. | | 2 | Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute.. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. | | 3 | Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. |
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