Double Layer Pumpkin Pie

Photo by Bethany H.
Adapted from kraftrecipes.com

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

260

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • 1

    cup plus 1 Tbsp. milk, divided

  • 1

    Tbsp. sugar

  • 1

    tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

  • 1

    ready-to-use graham cracker crumb crust (6 oz.)

  • 1

    can (15 oz.) pumpkin

  • 2

    pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

  • 1

    tsp. ground cinnamon

  • 1/2

    tsp. ground ginger

  • 1/4

    tsp. ground cloves

Directions

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust. WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

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