Recipe of the Week

Double Layer Pumpkin Pie

4 oz. fat-free cream cheese (softened)
1 c. plus 1 tbsp. milk, divided
1 tbsp. Splenda
1 tub (8oz.) Fat Free Cool Whip, thawed, divided
1 reduced-fat graham piecrust
1-15 oz. can pumpkin
2 pkg. (4-serving size each) sugar-free instant vanilla pudding
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves

Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
Pour 1 cup milk into large bowl; add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick) Spread over cream cheese layer.
Refrigerate 4 hr. or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.