PUMPKIN CHEESECAKE
Makes 16 servings

1 (5 ½-ounce) package Sans Sucre No Sugar Added Pumpkin Pie Filling Mix
1 cup Calorie Control Cheesecake Mix
5 cups cold fat free milk
2 (8-inch) prepared graham cracker crusts
1 cup prepared Calorie Control^® Sugar Free Whipped Topping, optional

Combine pumpkin pie and cheesecake mixes in large mixing bowl; blend in milk with electric mixer at low speed until smooth. Beat at medium speed for 5 minutes, scraping sides of bowl occasionally. Divide pumpkin filling between two graham cracker crusts and refrigerate 2 hours or overnight before serving. Decorate with whipped topping, if desired.

Per Serving: 184 Calories; 7 g Protein; 24 g Carbohydrate; 6 g Fat; 2 mg Cholesterol; 214 mg Sodium.

Food Exchanges: 1 Other Carbohydrate, ½ Low Fat Milk, 1 Fat