Pumpkin Dessert Squares
- 3 cups gingersnap crumbs
- 13 cup reduced fat margarine, melted
- 24 ounces fat free cream cheese, -softened
- 1 12 cups sugar, divided
- 3 large eggs, divided
- 1 teaspoon vanilla
- 16 ounces canned pumpkin
- 1 12 teaspoons pumpkin pie spice
- 12 ounces evaporated skim milk
- Mix cookie crumbs and margarine.
- Press into 13 x 9 inch baking pan.
- Beat cream cheese with electric mixer on medium speed until smooth.
- Add 3/4 cup sugar, two of the eggs and vanilla, mixing until well blended.
- Pour over crust.
- Beat remaining one egg in separate bowl.
- Stir in pumpkin, remaining 3/4 cup sugar and pumpkin pie space.
- Gradually stir in the milk.
- Pour over cream cheese layer.
- Preheat oven to 375.
- Bake one hour OR until set.
- Cool.
- Refrigerate until ready to serve.
- Garnish with Cool Ship Lite topping and additional cookie crumbs if desired.
gingersnap crumbs, margarine, cream cheese, sugar, eggs, vanilla, pumpkin, pumpkin pie spice, milk
Taken from www.food.com/recipe/pumpkin-dessert-squares-157792 (may not work)