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