From Weight Watchers
4 oz fat free cream cheese
1 cup fat free skim milk PLUS
1 tbsp fat free skim milk, divided
1 tbsp sugar (or Splenda)
8 oz Cool Whip Free, thawed and divided
1 Graham Cracker Ready Crust
15 oz. canned pumpkin
8 oz fat free sugar free instant vanilla pudding (2 pkgs)
1 tsp ground cinnamon
1/4 tsp ground cloves
Mix cream cheese, 1 tbsp milk, and sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping, spread into crust.
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk 2 minutes, or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in the fridge.
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