Pumpkin Cheesecake with Cranberry Glaze

Pumpkin Cheesecake with Cranberry Glaze
Serves 12

12 (2 1/2-inch) graham crackers
2 (8-ounce) packages fat free cream cheese
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2 cups canned pumpkin
1 teaspoon pumpkin pie spice
1 1/4 cups Cool Whip Lite
1 (4-serving) package JELL-O sugar free vanilla cook-and-serve pudding mix
1 cup reduced calorie cranberry juice cocktail
1/2 cup water
3 cups fresh cranberries

Evenly space crackers in a 9x13 inch cake pan. In a large bowl stir cream cheese with a spoon until soft. Add dry instant pudding mix, pumpkin and pumpkin pie spice. Mix well to combine, using a wire whisk. Fold in 1/2 cup Cool Whip Lite. Carefully spread mixture over graham crackers. Chill. Meanwhile in medium saucepan dry cook and serve pudding mix, cranberry juice, water, and cranberries. Cook over medium heat, stirring constantly, until mixture thickens and cranberries become soft. Cool 20 minutes. Evenly spoon cooled cranberry mixture over pumpkin layer. Chill at least 2 hours. When serving, top each piece with 1 Tablespoon Cool Whip Lite.

Each serving equals:
HE: 2/3 Protein, 1/2 Bread, 1/3 Vegetable, 1/3 Fruit, 23 Optional Calories
112 Calories, 1gm Fat, 6gm Protein,
19gm Carbohydrate, 428mg Sodium
DIABETIC: 1 1/2 Starch

"Healthy Exchanges Food Newsletter November 1993, p. 11."

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