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Double Layer Pumpkin Pie




Source of Recipe


jello.com


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


Recipe



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 pumpkin, 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.




KRAFT KITCHENS TIPS


Healthy Living: Trim 50 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced fat graham cracker crumb crust.