Pumpkin Pie
4 oz. of fat free Phildelphia Cream Cheese
1 tablespoon of milk
1 tablespoon of sugar twin
1 1/2 cups Cool Whip Lite
1 6oz. Keebler grahm cracker pie crust
1 cup of cold Skim Milk
16 oz can of pumpkin
2 packages(4 serving size) of sugar free Jello vanilla pudding
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of ground cloves
Mix cream cheese with 1 T milk and sugar substitute in a medium bowl with a wire whisk until smooth. Stir in Cool Whip Lite. Spread this mixture into the crust. Next, pour 1 cup of milk into a bowl and add the pumpkin, dry pudding and spices. Beat with a wire whisk until well mixed. Spread over the layer of cream cheese. Refrigerate for 2 hours. Keeprefrigerated. Serves 8
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