This has been a favorite each year I'm always asked for so wanted to re-post it. This makes 2 pies.
8 oz fat free cream cheese, 2 Tbsp skim milk, tub of fat free cool whip, 2 low fat graham cracker crusts, 2 cups skim milk, 1 can pumpkin, 2 pkg jello fat/sugar free vanilla instant pudding, 2 scoops protein powder (we suggest the pumpkin or vanilla), 1/4 tsp cinnamon, 1/8 tsp ginger
Mix cream cheese & 2 Tbsp milk in large bowl w/wire whisk until smooth. Stir in whipped topping, then spread on bottom of crusts. Pour 1 cup milk into bowl, add pumpkin, pudding mix, protein powder & spices, mix well. Spread this over cream cheese layer.
Refrigerate 4 hours or until set, garnish with whipped topping, You can either share the second pie with a friend or cut recipe in half.