Treat yourself

Pumpkin Cheesecake Pudding: Two Points, 10 Servings

Ingredients:

• 8 ounces fat free cream cheese (room temperature)
• 8 ounces Cool Whip Free
• 8 ounces fat free sour cream
• 2 pouches 100 calorie packs Honey Maid Thin Crisps (crushed)
• 1 can pumpkin puree
• 3/4 cup Splenda
• 1 tsp. lemon juice
• 2 tsp. pumpkin pie spice

Directions:

1. Beat cream cheese, Cool Whip, sour cream, lemon juice & splenda together.

2. Add pumpkin & pumpkin pie spice, mix until well combined.
3. Pour mixture into 10 dessert dishes (ramekins or muffin tins).

4. Top with small handfuls of crushed Honey Maid Thin Crisps.

5. Chill in fridge for a few hours, until set firm.