Ingredients
1 container of light cool whip
1 package of 1/3 fat cream cheese (softend)
1 pkg of instant fat free vanilla pudding mix
1 can of pumpkin pie mix
1 prepared low fat graham crust
Preparation
Combine pumpkin and dry vanilla pudding mix in a bowl and mix good, set aside.
Put softend cream cheese in a bowl and blend with a mixer until soft, then fold 2/3 of the whipped cream into the cheese mix.
Spread the cheese mix into the crust. Top with the pumpkin mix. Use the remaining 1/3 of the whip cream to top the pie.
Chill for a least 4 hours or overnight for the best flavor.
