Double Layer Pumpkin Pie

By BARBIE

Ingredients

• Prep: 20 minutes. Total: 4 hours 20 minutes (incl. refrigeration)
• 4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 cup plus 1 tablespoon milk, divided
• 1 tablespoon 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. (4-serving size each JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Details

Servings 10

Preparation

Step 1

MIX cream cheese, 1 tablespoon milk and the sugar in a large bowl until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

POUR 1 cjup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Dollop with remaining whipped topping. Store in refrigerator.