Double Layer Pumpkin Pie

By paigetemby

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 HONEY MAID Graham Pie 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

Preparation

Step 1

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into 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.