Watergate Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (8 oz.) crushed pineapple, well drained
• 1 cup JET-PUFFED Miniature Marshmallow
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Beat cream cheese in large bowl with wire whisk until creamy.
2. Add dry pudding mix and milk; mix well.
3. Gently stir in 2 cups of the whipped topping, the pineapple and marshmallows.
4. Spoon into crust.
5. Refrigerate 4 hours or until firm.
6. Top with the remaining whipped topping just before serving.
7. Store leftover pie in refrigerator.

philadelphia cream cheese, cold milk, pineapple, jetpuffed miniature marshmallow, ready

Taken from www.kraftrecipes.com/recipes/watergate-pie-144072.aspx (may not work)