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

1. Beat cream cheese, 1 Tbsp.
2. milk and sugar in large bowl with whisk until blended.
3. Stir in half the COOL WHIP.
4. Spread onto bottom of crust.
5. Whisk remaining milk with pumpkin, pudding mixes and spices 2 min.
6. (Mixture will be thick.)
7. Spread over cream cheese layer.
8. Refrigerate 4 hours or until firm.
9. 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)