Holiday Pumpkin Cheesecake

Recipe By :JoAnna M. Lund

5 Points per serving

2 8 ounce packages Philadelphia fat-free cream cheese

1 package JELL-O sugar-free instant butterscotch pudding mix -- (4 serving size)

2/3 cup Carnation Nonfat Dry Milk Powder

2 cups (one 15-ounce can) pumpkin

1 1/2 teaspoons pumpkin pie spice

3/4 cup Cool Whip Lite

1 6 ounce Keebler graham cracker piecrust

2 tablespoons (1/2 ounce) chopped pecans

1. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, pumpkin, and pumpkin pie spice. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite over filling. Evenly sprinkle pecans over top. Refrigerate for at least 2 hours. Cut into 8 servings.

Yield: "8 slices"

Serving size (1 slice)

According to the cookbook: Per serving: 227 Cal, 7g Fat, 12g Pro, 29g Carb, 679mg Sod, 89mg Calc, 3g Fib

Healthy Exchanges: 1 Protein, 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider, 14 Opt. Cal. Diabetic: 2 Starch/Carbohydrate, 1 Meat, 1 Fat

Source: "Dessert Every Night Cookbook, page 179"

NOTES : Submitted by Jeannette - WA