Two-Layer Pumpkin Pie

From the Kraft Foods website, this recipe is a lite version of another pumpkin pie recipe already posted here! My friends who are very calorie & sugar conscious find this pie very satisfying! Obviously the 20 minutes of preparation time does not include the time it takes to refrigerate before serving!

• Ready In: 20 mins
• Serves: 10

Ingredients

• 4  ounces  neufchatel cheese, Philadelphia brand, softened
• 1  tablespoon nonfat milk, cold
• 1  tablespoon granulated sugar
• 1 1⁄2 cups Cool Whip Lite, thawed
• 6  ounces graham cracker crumb crust, reduced fat
• 1  cup nonfat milk, cold
• 2 (3 1/2ounce) packages pudding, instant vanilla, fat free, sugar free
• 1 (16 ounce) can pumpkin
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger

Directions

1. In a large bowl, with a wire whisk, beat the low fat Neufchatel cheese, tablespoon of milk & sugar until well blended.
2. Stir in the thawed, lite Cool Whip topping & spread it onto the bottom of the pie crust.
3. In a medium bowl, whisk together the cup of milk & the pudding mix, then add the pumpkin & spices & mix until well blended. Spread this mixture over the cheese layer.
4. Refrigerate at least 4 hours before serving.