Pumpkin cloud pie - joanna lund
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Philadelphia fat-free cream cheese; (8-ounce) |
| ¾ | cup | Cool Whip Free |
| 1 | teaspoon | Coconut extract |
| 2 | cups | Pumpkin; (one 15-ounce can) |
| 1 | pack | JELL-O sugar-free instant butterscotch; (4-serving) |
| ; pudding mix | ||
| ⅔ | cup | Carnation Nonfat Dry Milk Powder |
| ¾ | cup | Water |
| 1 | teaspoon | Pumpkin pie spice |
| 1 | Keebler graham cracker piecrust; (6-ounce) | |
| 2 | tablespoons | Flaked coconut |
| 2 | tablespoons | Chopped pecans; (1/2 ounce) |
Directions
In a medium bowl, stir cream cheese with a spoon until soft. Add ½ cup Cool Whip Free and coconut extract. Mix gently to combine. Set aside. In a large bowl, combine pumpkin, dry pudding mix, dry milk powder, and water.
Mix well using a wire whisk. Blend in pumpkin pie spice and remaining ¼ cup Cool Whip Free. Spread half of mixture into piecrust. Evenly spread cream cheese mixture over pumpkin layer, and spread remaining pumpkin mixture over cream cheese mixture. Sprinkle coconut and pecans evenly over top. Refrigerate for at least 2 hours. Cut into 8 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.