Pumpkin Cream Cheese Pudding Pie
1 8oz
package of cream cheese, softened (I used Kraft Philadelphia 1/3 Less Fat Neufchatel Cheese)
1 teaspoon
of Vanilla
14 packets
of Splenda
1 3/4 cups
of Cream (or 3/4 cup cream and 1 cup water - you could use milk, too)
1 can
Libby's Pumpkin - 15 oz. can
2 boxes of
Sugar Free Vanilla Pudding Mix
1 teaspoon
pumpkin pie spice
Pecans
optional.
Whipped
topping optional.
1 crust -
your choice - cooked and cooled.
(I made a whole wheat crust.)
(a graham
cracker pie crust would work,
too)
Directions:
I made this
with my mixer.
Beat the
cream cheese and Vanilla until fluffy. Add the Splenda.
Gradually
add the cream. Mixing each time you add the cream.
Add the
pumpkin. Mix well.
Dump the
Sugar Free Vanilla Pudding onto your mix. Slowly mix into your pumpkin mix only
till blended. It's going to be thick. Work Fast!
Spoon your
mix into your pie shell and smooth.
Refrigerate
the pie for about 2 hours.
It's great
with pecans.
Do you want whipped topping on your slice? Nuts?
Yumm.... Very creamy, smooth and delish!
ReplyDeleteAww Thank you!
ReplyDelete