Servings: 12

Weight Watcher Smart Points: 28

Preparation Time: 30 Minutes

Cooking Time: 60 Minutes

Ready In: 90 Minutes

Ingredients

  • ½ cup butter
  • 3.4 ounce chocolate cook n serve jello pudding
  • Chocolate sprinkles
  • 1 teaspoon cinnamon
  • 16 ounces cream cheese, softened
  • 2 eggs
  • 12 ounce evaporated milk
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • 2 cups milk
  • Cool Whip, 16 ounces
  • 14.5 ounce pumpkin puree
  • ½ teaspoon salt
  • Sandies Pecan Shortbread cookies, 13 ounce package, crushed
  • ¾ cup sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Spray 9½ deep-dish pie plate with PAM cooking spray
  3. (Alternatively, you could make 2 smaller pies- your layers will be thicker.)Crush Pecan Shortbread cookies into fine pieces
  4. Melt butter and mix together with cookies
  5. Press down onto bottom of pie dish.Prepare Cook n Serve chocolate pudding according either on stove top or microwave
  6. To microwave, mix milk and pudding together and microwave for 6 minutes in 2 minute increments
  7. Pour over cookie crust
  8. Let firm up slightly while making the next layer.Soften cream cheese and mix together with 2 eggs, sugar and vanilla
  9. Pour over the chocolate pudding layer
  10. Let cheese cake layer firm up for a little while while preparing pumpkin pie layer.Mix together pumpkin, evaporated milk, 2 eggs, sugar and spices until smooth
  11. Pour over the top of cheesecake layer.Bake for 60 minutes until firm and remove from oven to cool
  12. Once the pie is cool, add layer of Cool Whip and chocolate sprinkles
  13. Cover and refrigerate.Serve chilled.

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