Pumpkin Ice Cream Pie

1 Cup Grape Nuts Cereal
1/3 Cup Powdered Sugar
1/4 Cup Fat Free Vanilla Yogurt
1 Cup Canned Pure Pumpkin
1 teaspoon Pumpkin Pie Spice
8 oz. Fat Free Cool Whip
3 Cups Edy's No Sugar Added Fat Free Vanilla Ice Cream, softened
3 Tablespoons Graham Cracker Crumbs

In a small bowl, combine the grape nuts, powdered sugar, and yogurt. Spread into the bottom of a 9" deep pie dish that has been sprayed with non-stick cooking spray (Use wax paper to press evenly). Place into freezer for 5-10 minutes. Spread ice cream on top of the crust and freeze until firm. Once the ice cream is firm, combine the pumpkin and pumpkin pie spice together in a small bowl. Fold in the cool whip and spread on top of the ice cream. Top with graham cracker crumbs and place pie back into the freezer until firm. Let stand for 10-15 minutes before cutting.

Serves: 8
Per Serving: 209 Calories; 1g Fat (2.5% calories from fat); 5g Protein; 46g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 149mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. WWP: 3  (www.AimeesAdventures.com)