Double Layer Pumpkin Pie
Preparation Time: 20 minutes
Refrigeration Time: 4 hours
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
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