Ingredients

4 oz. Neufchatel light cream cheese
12 oz. canned evaporated skim milk
1 Tbsp. sugar, or sugar substitute
1-1/2 C. thawed Cool Whip light
graham cracker crust
2 packages (4-serving size) sugar free instant vanilla pudding and pie mix
16 oz. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger

Cooking Instructions

Mix cream cheese, 1 Tbls. evaporated skim milk, and sugar, or sugar substitute, in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of prepared graham cracker crust. Pour remaining milk into bowl. Add sugar free pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours or overnight. Garnish with additional whipped topping and nuts, if desired.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)