4 oz fat free cream cheese ( use low fat if making for guests)

1 Tbs. milk

1 Tbs. Splenda

1 tub fat free cool whip whipped topping.  Thawed and divided

1 graham pie crust

1 cup low fat milk

1 can pumpkin (15oz)

2 packages (4 servings each) Jell-O vanilla flavor instant pudding and pie filling ( I use the fat free sugar free pie filling/pudding)

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground cloves

 

Mix cream cheese, 1 Tbs. milk and Splenda in large bowl with wire whisk until well blended.  Gently stir in half of the whipped topping.  Spread onto bottom of crust.

 

Pour 1 cup milk into large bowel.  Add pumpkin, dry pudding mixes and spices.  Beat with wire whisk 2 minutes until ell blended.  (mixture will be thick)  Spread over cream cheese layer.

 

Refrigerate 4 hours or until set.  Top with remaining whipped toppings just before serving on each piece.  Makes 10 servings.