lisalewis@firstplace
December 5th, 2006, 10:06 AM
Serves: 8
Exchanges: 1 meat, 1-1/2 breads, 1/4 fat
Ingredients:
3-3x6" graham cracker rectangles
2 8-ounce packages fat-free cream cheese
1 cup canned pumpkin
1/3 cup dry non-fat milk
1 4-ounce can evaporated skim milk
2 teaspoons pumpkin pie spice
1 small sugar-free vanilla instant pudding, dry
4 ounces Cool Whip Lite (thawed)
Preparation:
Layer graham cracker rectangles in a 9x9 baking dish. Cream together cream cheese, pumpkin, dry milk, canned milk, pumpkin pie spice and vanilla. Add the sugar-free pudding and mix thoroughly. Blend in Cool Whip Lite. Spread mixture evenly over graham crackers. Refrigerate for several hours before serving.
Exchanges: 1 meat, 1-1/2 breads, 1/4 fat
Ingredients:
3-3x6" graham cracker rectangles
2 8-ounce packages fat-free cream cheese
1 cup canned pumpkin
1/3 cup dry non-fat milk
1 4-ounce can evaporated skim milk
2 teaspoons pumpkin pie spice
1 small sugar-free vanilla instant pudding, dry
4 ounces Cool Whip Lite (thawed)
Preparation:
Layer graham cracker rectangles in a 9x9 baking dish. Cream together cream cheese, pumpkin, dry milk, canned milk, pumpkin pie spice and vanilla. Add the sugar-free pudding and mix thoroughly. Blend in Cool Whip Lite. Spread mixture evenly over graham crackers. Refrigerate for several hours before serving.