Double Layer Pumpkin Pie

I love cheesecake and I love pie...so what better way to satisfy both cravings!! This is a no bake Pumpkin Pie made with an optional graham cracker crust, a cream layer and delicious pumpkin layer on top.  

INGREDIENTS FOR FIRST LAYER:

One 8-ounce pkg reduced-fat cream cheese, softened
2 tablespoons half & half or milk
3 tablespoons Splenda granular
1 teaspoon vanilla extract
1 1/2 cups Cool Whip (sugar-free or regular), thawed

INGREDIENTS FOR SECOND LAYER:

1 cup low-fat milk
Two packages (Four serving size each) sugar-free, instant vanilla pudding mix
One 15-ounce can Libby’s pure pumpkin puree (not pie filling)
3 tablespoons Splenda Granular
1 teaspoon Pumpkin Pie Spice
One ready-made graham cracker crust – optional
Dollop of fat-free whipped topping - optional

DIRECTIONS:

1.  In a large bowl,  beat together cream cheese, half & half, 2 Tbs. of  Splenda & vanilla until smooth.

2.  Gently fold in thawed whipped topping.

3.  Carefully spread mixture into crust.

4.  Using the same bowl, combine milk & pudding mix pumpkin puree & beat until thickened.

5.  Beat in Splenda & spices.

5.  Pour over the cream cheese mixture. Refrigerate 4 hours or until set.

Tupps Tidbits:  You could substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon cloves for the Pumpkin Pie Spice.

This might have been the easiest pie I ever made.  It's a perfect fall dessert. You have to give this one a try! It is definitely a KEEPER recipe in the Tupper house!