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Double Layer Pumpkin Pie

Source of Recipe


Unknown






List of Ingredients



• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  
• 1 Tbsp. milk
  
• 1 Tbsp sugar
  
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  
• 1 HONEY MAID Graham pie Crust (6 oz.)
  
• 1 cup milk
  
• 1 can (15 oz.) pumpkin
  
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. ground ginger
  
• 1/4 tsp. ground cloves
  






Instructions



1. MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. Spread into crust.
   
   
2. POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended (Mixture will be thick). Spread over cream cheese layer.
   
   
3. REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
   
   






Final Comments


Makes 10 servings.