Week 14- COOL & CREAMY PUMPKIN PIE

Ingredients:

2 cups unsweetened canned pumpkin

3-1/2 cups lite frozen whipped topping, thawed, divided

1 small package instant vanilla pudding mix, sugar-free

1-1/4 teaspoons pumpkin pie spice

1 prepared graham cracker pie crust

Instructions:

1. In a large bowl, combine pumpkin, 2-1/2 cups whipped

topping, pudding and spices.

2. Beat with an electric mixer at low speed for 1 to 2 minutes

or until well blended.

3. Spread evenly into graham cracker crust and top with

remaining 1 cup whipped topping.

4. Quick chill in the freezer for 10 minutes or until ready to

serve. Store in the refrigerator. Makes 9 servings.

Nutrition Facts per Serving: 172 calories, 4g total fat,

2g protein, 32g carbohydrate