Pumpkin Pie -a lighter version

• 4 ounces PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese


• 1 tablespoon cold fat free milk


• 1 tablespoon sugar


• 1 1/2 cups COOL WHIP LITE Whipped Topping


• (6 ounce) ready-to-use reduced fat graham cracker crumb crust


• 1 cup cold fat free milk


• 1 (16 ounce) can pumpkin


• 2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling


• 1/4 teaspoon ground cinnamon


• 1/8 teaspoon ground ginger
  

Beat Neufchatel cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over Neufchatel cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired.

Yield: 10 servings

Creamy Banana Pudding

• 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk
• 1 1/2 cups cold water
• 1 (4-serving) package instant vanilla pudding mix
• 2 cups (1 pint) whipping cream, whipped
• 36 vanilla wafers
• 3 medium bananas, sliced and dipped in lemon juice
  

In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

Servings: Makes 8 to 10 servings
Prep Time: 15 minutes

PHILADELPHIA® 3-STEP® Double Layer Pumpkin Cheesecake

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash of ground cloves
• Dash of ground nutmeg
• 1 HONEY MAID Graham Pie Crust (6 oz.)
  

Preheat oven to 325°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; stir in pumpkin and spices.
Pour remaining plain batter into crust. Top with pumpkin batter.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings