Post by chief_cook2 on Oct 25, 2002 18:42:12 GMT -6
Prep: 10 min Total: 3 hr 50 min
2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/4 tsp. ground cinnamon
dash ground nutmeg
1/3 cup HONEY MAID Graham Cracker Crumbs
1/2 cup thawed COOL WHIP FREE Whipped Topping
MIX cream cheese, sugar and vanilla with electric mixer on
medium speed until well blended. Add eggs; mix until blended.
Do not overbeat after adding eggs. Remove 1 cup batter; stir
in pumpkin and spices. Spray 9-inch pie plate with no stick
cooking spray; sprinkle bottom with crumbs.
POUR remaining plain batter into crust. Top with pumpkin batter.
BAKE at 325°F for 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Top each serving with
1 Tbsp. of the whipped topping.
Makes 8 servings