Post by mandie68 on Nov 15, 2008 0:01:03 GMT -5
Diabetic Pumpkin Pie
4 oz soft cream cheese
1 tbsp milk
1 tbsp sugar (splenda)
1 tub cool whip (8oz)
1 prepared graham cracker crust (6oz)
1 cup cold milk
1 can pumpkin (16oz)
2 packages Jello Vanille Instant Pie Filling
1 tsp ground Cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1tbsp milk, and sugar in large bowl with wire wisk until smooth. Gently stir 1-1/2 cups of cool whip. Spread onto the bottom of crust.
Pour 1 cup milk into the large bowl, add pumpkin, pie filling, and spices, beat with wire wish until well mixed (will be thick) Spread over the cream cheese mixture already in the crust and refrigerate 4 hours or until set. Garnish with whip topping and serve.
4 oz soft cream cheese
1 tbsp milk
1 tbsp sugar (splenda)
1 tub cool whip (8oz)
1 prepared graham cracker crust (6oz)
1 cup cold milk
1 can pumpkin (16oz)
2 packages Jello Vanille Instant Pie Filling
1 tsp ground Cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix cream cheese, 1tbsp milk, and sugar in large bowl with wire wisk until smooth. Gently stir 1-1/2 cups of cool whip. Spread onto the bottom of crust.
Pour 1 cup milk into the large bowl, add pumpkin, pie filling, and spices, beat with wire wish until well mixed (will be thick) Spread over the cream cheese mixture already in the crust and refrigerate 4 hours or until set. Garnish with whip topping and serve.