Two-Layer Pumpkin Pie

• 4 ounces neufchatel cheese, Philadelphia brand, softened
• 1 tablespoon nonfat milk, cold
• 1 tablespoon granulated sugar
• 1 12 cups Cool Whip Lite, thawed
• 6 ounces graham cracker crumb crust, reduced fat
• 1 cup nonfat milk, cold
• 2 (3 1/2 ounce) packages pudding, instant vanilla, fat free, sugar free
• 1 (16 ounce) can pumpkin
• 14 teaspoon ground cinnamon
• 18 teaspoon ground ginger

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.
4. Spread this mixture over the cheese layer.
5. Refrigerate at least 4 hours before serving.

neufchatel cheese, nonfat milk, sugar, graham cracker crumb crust, nonfat milk, pudding, pumpkin, ground cinnamon, ground ginger

Taken from www.food.com/recipe/two-layer-pumpkin-pie-206815 (may not work)