8 oz low fat cream cheese
1 Tbsp skim milk
1 Tbsp sugar
1 1/2 cup fat-free whipped topping
1 (lesss fat) ready graham cracker pie crust
1 cup skim milk
2 sm pkgs instant vanilla pudding (fat/sugar free)
15 oz can Pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
In a large bowl mix together cream cheese, 1 Tbsp milk and sugar until smooth. Gently stir in whipped
topping. spread in bottom of crust.
Pour 1 cup milk in large bowl, thoroughly mix in pudding mix, pumpkin and spices. When thickened spread over cream cheese layer.
Refridgerate 4 hours or until set.
8 servings=6pts+
