Double Layer Pecan Pumpkin Pie

• 4 oz. PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. milk or half-and-half
• 1 Tbsp. sugar
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 1/4 cup toasted chopped pecans
• 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
• 1 cup cold milk or half-and-half
• 1 can (16 oz.) pumpkin
• 2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves

1. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2. Gently stir in whipped topping and pecans.
3. Spread on bottom of crust.
4. Pour 1 cup cold milk into large bowl.
5. Add pumpkin, pudding mixes and spices.
6. Beat with wire whisk 2 minutes.
7. (Mixture will be thick.)
8. Spread over cream cheese layer.
9. Refrigerate 4 hours or until set.
10. Garnish with additional whipped topping, pecan halves and orange peel.
11. Store leftover pie in refrigerator.
12. Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

philadelphia cream cheese, milk, sugar, pecans, honey, cold milk, pumpkin, ground cinnamon, ground ginger, ground cloves

Taken from www.kraftrecipes.com/recipes/double-layer-pecan-pumpkin-pie-54639.aspx (may not work)