Double-Layer Pumpkin Pie
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup plus 1 Tbsp. milk, divided
- 1 Tbsp. sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1 can (15 oz.) pumpkin
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- Beat cream cheese, 1 Tbsp.
- milk and sugar in large bowl with whisk until blended.
- Stir in half the COOL WHIP.
- Spread onto bottom of crust.
- Whisk remaining milk with pumpkin, pudding mixes and spices 2 min.
- (Mixture will be thick.)
- Spread over cream cheese layer.
- Refrigerate 4 hours or until firm.
- Serve topped with remaining COOL WHIP.
philadelphia cream cheese, milk, sugar, ready, pumpkin, ground cinnamon, ground ginger, ground cloves
Taken from www.kraftrecipes.com/recipes/double-layer-pumpkin-pie-90011.aspx (may not work)