Ingredients:
2 pkg. (8 oz. each) fat-free cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/2 c. canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 c. graham cracker crumbs
1/2 c. thawed sugar-free whipped topping
Directions:
Beat cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in a medium bowl. Stir in pumpkin and spices.
Spray 9 inch pie plate with cooking spray; sprinkle bottom with crumbs.
Top with layers of plain and pumpkin batters. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with whipped topping.
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