Pumpkin Cream Cheese Pie

• Crust: 1 cup flour, 1/2 cup butter, 1/2 cup chopped pecans
• First Filling:
• 1-8 oz stick cream cheese
• 2 cups powdered sugar
• 1 Tbsp milk
• 1 and 1/2 cup thawed extra creamy cool whip. Mix well and placed on cooled crust.
• Second Filling: Mix together
• 2-3.4 oz packages of vanilla flavored INSTANT Jello and
• 1 cup milk. Beat until very firm and thick (2 minutes).Stir in 1-16 oz can plain pumpkin, 1/4 tsp ground clove, 1/2 tsp ginger, 1 tsp cinnamon. Mix together well and spread over first filling. Refrigerate for 3 hours before serving

1. Mix crust ingredients and press down into round 9" pie pan. Bake at 350 degree for 15-20 minutes or until edges are browned.
2. Mix first filling and spread onto cooled crust.
3. Mix second filling and spread over first layer.
4. Top with more extra creamy Cool Whip and crumble some pecans on top until beautiful.

crust, filling, cream cheese, powdered sugar, milk, cool whip, milk

Taken from www.epicurious.com/recipes/member/views/pumpkin-cream-cheese-pie-50060301 (may not work)