Layerd Pumpkin Pudding Dessert (p2)

This recipe was posted by "Northerner " on the Sb forum. She said she got this recipe from a Kraft magazine and just modified it for the SBD. She said she has also doubled it and put it in a 9 x 13 pan for larger gatherings but its rich and so a little goes a long way. Some commented that they put this into ramekin's and make individual servings.There was also mention of making different crusts with such things as ground All Bran Extra Fiber cereal and a little almond flour, baked 15 mins, cool and then add the pudding pumpking mixture. Its very easy and yummy and has some nice possiblities too! ENJOY!!
Layered Pumpkin Pudding Dessert (p2)
Spray a glass pie plate with Pam. Sprinkle ground pecans over (just enough to cover). Spray Pam over pecans to help hold them in the pan.

First Layer:
4 oz. light cream cheese, softened
2 TB. fat free or skim Milk
2 TB. Splenda
4 oz. light or sugar free Cool Whip

With wire whisk, blend cream cheese, milk and splenda. Gently stir in the cool whip. Spread over pecan crust.

Second layer:
15 oz. can Pumpkin
2 small size pkgs. instant sf vanilla pudding
1 cup milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix all ingredients well and spread over first layer. Spread 4 oz. light cool whip over the top. Refrigerate 4 hours before serving.