Step 1

In a bowl, combine graham cracker crumbs, pumpkin purée, cream cheese, and Splenda Granulated Sweetener. Roll into 1” balls and place on a baking sheet. Freeze for 2 hours or until firm.

Step 2

In a bowl, whisk together Greek yogurt and packet Splenda Sweetener. Dip the truffles into the yogurt mixture and place back on the baking sheet. Return to the freezer until yogurt has fully hardened. Serve cold.