Thanksgiving Pumpkin Pie

DOUBLE LAYER Pumpkin Pie (revised for Bariatric Use) 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cream Cheese, softened 1 Tbsp. skim milk 1 Tbsp. Splenda 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided 1 Pie Crust made with crushed MURRAY Sugar Free Shortbread Cookies & 1Tbsp melted butter or margarine 1 cup skim milk 1 can (15 oz.) pumpkin (not the premixed pie pumpkin) 2 pkg. (4-serving size each) JELL-O SUGAR FREE Vanilla Flavor Instant Pudding & Pie Filling 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves MELT butter slowly and after grinding the cookies into a medium mixture, add butter and shape crumbs into a pie pan. Pressing with your palm to make it uniform. MIX Neufchatel cheese, 1 Tbsp. skim milk and splenda in large bowl with wire whis****il well blended. Gently stir in half of the whipped topping. Spread into crust. POUR 1 cup skim milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. KRAFT KITCHENS TIPS Healthy Living NUTRITION INFORMATION Makes 10 servings..... FULL portion 20 Bariatric Size servings, cutting calories to 125 Nutrition (per serving) Calories 250 (full size servings) Total fat 7g Saturated fat 8g Cholesterol 15mg Sodium 420mg Carbohydrate 22g Dietary fiber 1g Sugars 6g Protein 3g Vitamin A 190%DV Vitamin C 4%DV Calcium 6%DV Iron 6%DV

is this an invitation!?

Hi Shay, Thanks for revising this recipe! Copying it to the file too. Linda

Shay - Sounds yummy! Thanks! This is one of the things I was feeling sad about. Valerie