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Add a photoServings: 12
Ingredients
- 1 1/2 c. low-fat graham cracker crumbs
- 1/4 c. reduced fat margarine melted
- 3 Tbsp. granulated sugar
- 8 ounce light cream cheese softened
- 1 c. powdered sugar
- 12 ounce Cold Whip Free thawed
- 6 ounce fat-free vanilla pudding mix
- 1 c. skim lowfat milk
- 2 c. pumpkin pie mix
Directions
- To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
- Press mix firmly into bottom of 9 x 13" pan. Spread crumb mix proportionately in pie pan. Refrigerate1 hour, or possibly till hard. Or possibly, bake in a 375 oven for 10 min or possibly till edges are brown. Cold on rack before filling. To prepare first layer, combine cream cheese and powdered sugar in a mixing bowl. Mix till fluffy. Mix in 1/2 carton whipped topping. Spread over crust. To prepare second layer, combine pudding mix, lowfat milk, and pumpkin pie mix. Mix till thickened and well blended. Pour over cream cheese layer.
- Top with remaining whipped topping. Refrigerate3 hrs or possibly overnight.
- NOTES : This is delicious! This is a keeper for summer since it requires no baking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 100 | 25% |
| Total Fat 11.22g | 14% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 15mg | 5% |
| Sodium 558mg | 23% |
| Potassium 228mg | 7% |
| Total Carbs 70.44g | 19% |
| Dietary Fiber 4.9g | 16% |
| Sugars 37.66g | 25% |
| Protein 5.63g | 9% |
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