Double-Layer Pumpkin Pie

By lisapearce

Ingredients

• What You Need
• 1 1
• pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 1
• cup plus 1 Tbsp. milk, divided
• 1 1
• Tbsp. sugar
• 1 1
• tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 1
• ready-to-use graham cracker crumb crust (6 oz.)
• 1 1
• can (15 oz.) pumpkin
• 2 2
• pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 1
• tsp. ground cinnamon
• 1/2 1/2
• tsp. ground ginger
• 1/4 1/4
• tsp. ground cloves

Details

Adapted from kraftrecipes.com

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 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.