Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 3 ounces reduced-fat cream cheese; 1 cup 1% low-fat milk; 1 tablespoon 1% low-fat milk; 1 tablespoon sugar; 1 1/2 cups Cool Whip Lite; 6 graham crackers; 1 tablespoon butter; 1 tablespoon water; 2 (1 ounce) packages sugar-free vanilla pudding; 1 (16 ounce) can pumpkin; 1 teaspoon cinnamon; 1/2 teaspoon ginger

Submitted by MissBrookeC

"a family favorite"

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Ready In:: 2hrs 30mins
Ingredients:: 12
Yields:: 1 pie
Serves:: 8

ingredients

3 ounces reduced-fat cream cheese
1 cup 1% low-fat milk
1 tablespoon 1% low-fat milk
1 tablespoon sugar
1 ¹⁄₂ cups Cool Whip Lite
6 graham crackers
1 tablespoon butter
1 tablespoon water
2 (1 ounce) packages sugar-free vanilla pudding
1 (16 ounce) can pumpkin
1 teaspoon cinnamon
¹⁄₂ teaspoon ginger

directions

food process the graham crackers and combine with butter and water (this makes a thin crust, add more for thicker crust).
bake in 350 oven until golden (approx 10 min) lat cool.
mix cream cheese 1 T milk and sugar until smooth then fold in cool whip.
spread on crust.
mix pudding mixes milk and beat for 1-2 minutes.
let stand 3 minutes.
stir in pumpkin and spices and spread over cream cheese layer.
refrigerate for at least 2 hours.