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    Double Layer Sweet Potato Pie


    Source of Recipe


    Aunt Saunny

    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.) Sweet Potatoes
    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



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



 

 

 

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