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    Double Layer Pumpkin Pie

    Source of Recipe


    List of Ingredients

    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 HONEY MAID Graham Pie 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 into crust.

    WHISK remaining milk, pumpkin, dry 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




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