meredithnewcom
November 10th, 2006, 03:16 PM
Serves: 8
Exchanges per serving: 1 meat, 1 1/2 breads, 1/4 fat
Ingredients:
3 3”x6” 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 teaspoon vanilla
1 package sugar-free vanilla instant pudding (4 servings), dry
1 4-ounce Cool Whip Lite (thawed)
1 low-fat graham cracker crust
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 per serving: 1 meat, 1 1/2 breads, 1/4 fat
Ingredients:
3 3”x6” 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 teaspoon vanilla
1 package sugar-free vanilla instant pudding (4 servings), dry
1 4-ounce Cool Whip Lite (thawed)
1 low-fat graham cracker crust
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.