1 graham cracker, crushed
2/3 c. boiling water
2 .25 oz. packages of unflavored gelatin
1 c. Splenda
8 oz. fat free cream cheese
1 can of pumpkin
2 c. of fat free whipped topping, thawed
1 t. pumpkin pie spice
Sprinkle ½ of the crumbs on to side of 8 or 9 inch springform pan or 9 inch pie plate which has been sprayed with a nonstick cooking spray. Stir boiling water into gelatin in a large bowl for at least 2 minutes, until completely dissolved. Pour into blender container. Add Splenda, cream cheese, pumpkin and pumpkin spice. Cover. Blend on medium speed until smooth, scraping down sides occasionally. Pour into a large bowl. Gently stir into whipped topping. Pour into prepared pans. Smooth top. Sprinkle remaining crumbs around the outside edge.
Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
Makes 8 slices.
Nutrition Information: 100 calories; 2 g fat; 5 mg cholesterol; 150 mg sodium; 14 g carbohydrates; 1 g fiber; and 6 g protein.
Chickasaw Nation Nutrition Services
This material was funded by the USDA's Food Stamp Program. This institution is an equal opportunity employer and provider.