Ingredients
8 oz FF cream cheese
1 cup canned pumpkin
1 oz Splenda Sweetener
1/2 tsp pumpkin pie spice
8 oz Cool Whip Lite Topping
18 LF Honey Grahams
4 T butter
1 package unsweetened gelatin
Crush the wafers. Melt butter and add to crushed wafers. Divide equally between 8 individual dessert dishes and set aside. Or you could press the base into an 8" spring form baking pan or pie plate.
Beat cream cheese and Splenda until well mixed. Add canned pumpkin and beat well. Add spice and 6 oz of Cool Whip (keep the other 2 oz for decoration.
Disolve gelatin in a small amount of water and add. Beat well a few minutes to ensure it is well combined and to fluff the mixture up.
Spoon into the crushed bases. Use the rest of the Cool Whip to decorate and sprinkle with a small amount of Cinnamon
