Double-Layer Pumpkin Pie

• 24 Peek Freans Ginger Crisps, finely crushed (about 2 cups)
• 1/3 cup non-hydrogenated margarine, melted
• 2 cups cold milk
• 1 cup canned pumpkin
• 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
• 1 tsp. pumpkin pie spice
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. sugar
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided

1. Heat oven to 350F.
2. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. Meanwhile, mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl.
5. Microwave on HIGH 8 to 10 min.
6. or just until mixture comes to boil, stirring every 2 min.
7. Cover surface with plastic wrap.
8. Cool 15 min., stirring occasionally.
9. Beat cream cheese and sugar in medium bowl with whisk until blended.
10. Stir in 1 cup Cool Whip.
11. Spread onto bottom of crust; cover with pudding mixture.
12. Refrigerate 4 hours.
13. Serve topped with remaining Cool Whip.

ginger, nonhydrogenated margarine, cold milk, pumpkin, pie filling, pumpkin pie spice, cream cheese, sugar, topping

Taken from www.kraftrecipes.com/recipes/double-layer-pumpkin-pie-88218.aspx (may not work)