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Prep time :
10 min
Ready in :
4 hrs 20 min
Serves :
8 servings
| Nutrition (per serving) |
| Calories |
150 |
|
| Total fat |
3 |
g |
| Saturated fat |
1.5 |
g |
| Cholesterol |
60 |
mg |
| Sodium |
400 |
mg |
| Carbohydrate |
21 |
g |
| Dietary fiber |
1 |
g |
| Sugars |
16 |
g |
| Protein |
11 |
g |
| Vitamin A |
70 |
%DV |
| Vitamin C |
0 |
%DV |
| Calcium |
25 |
%DV |
| Iron |
6 |
%DV |
|
|
Ingredients:
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
Preparation:
Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
Spray 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
Top with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve with COOL WHIP.
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