REGISTERED DIETICIAN CAROL CARTER WITH THE WELLMONT DIABETES TREATMENT CENTERS JOINS US WITH A HOLIDAY TREAT THE WHOLE FAMILY WILL ENJOY. LOW-CARB ICEBOX PUMPKIN CHEESECAKE DESSERT INGREDIENTS: 1 CAN PUMPKIN PUREE (NOT PUMPKIN PIE MIX) 1 – 8 OUNCE PACKAGE LOW FAT CREAM CHEESE (ROOM TEMPERATURE) 2 TABLESPOONS PUMPKIN PIE MIX CUP SPLENDA BLEND SUGAR SUBSTITUTE 1 TEASPOON VANILLA 1 – 8 OUNCES CONTAINERS OF FROZEN WHIPPED TOPPING (THAWED) 1 BOX GRAHAM CRACKERS 2 TABLESPOONS CHOPPED PECANS INSTRUCTIONS: BLEND THE CREAM CHEESE AND SPLENDA BLEND USING MIXER, AND THEN ADD CANNED PUMPKIN PUREE CONTINUE BLENDING UNTIL SMOOTH. ADD VANILLA AND PUMPKIN PIE SPICE FOLD IN OF WHIPPED TOPPING USING A 9X13 PAN, LAYER GRAHAM CRACKERS IN THE BOTTOM OF THE PAN. THEN LAYER 1/3 OF THE PUMPKIN MIX REPEAT ENDING WITH PUMPKIN PUREE ON LAST LAYER. DECORATE TOP USING OTHER HALF OF WHIPPED TOPPING AS DESIRED. SPRINKLE WITH DUSTING OF PUMPKIN PIE SPICE AND CHOPPED PECANS. NUTRITION FACTS 15 SERVINGS AMOUNT PER SERVING CALORIES 148.5 TOTAL FAT 7.0 G SATURATED FAT 3.9 G POLYUNSATURATED FAT 0.3 G MONOUNSATURATE D FAT 1.7 G CHOLESTEROL 9.0 MG SODIUM 144.7 MG IF YOU WANT TO TRY THIS RECIPE AT HOME, YOU CAN FIND IT ON OUR WEBSITE – WJHL DOT COM.