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Double Layer Pumpkin Pie

Prep Time: 20 minutes

Refrigeration Time: 4 hours

Servings: 8

Ingredients

  4 oz Philadelphia Cream Cheese, softened

  1 Tbs 2% milk or half-and-half

  1 Tbs sugar

  1-1/2 cups thawed COOL WHIP Whipped Topping

  1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

  1 cup cold 2% milk or half-and-half

  16 oz pumpkin (1 can)

  8 oz JELL-O Vanilla Flavor Instant Pudding and Pie Filling (2 pkg. 4-serving size each)

  1 tsp ground cinnamon

  1/2 tsp ground ginger

  1/4 tsp ground cloves

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Directions

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Makes 8 Servings