Saturday, November 19, 2011

Double Layer Pumpkin Pe


4 oz (1/2 of 8 oz package) PHILADELPHIA Cream Cheese, Softened
1 Tbsp. milk
1 Tbsp. Sugar
1 tub (8oz) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6oz)
1 cup milk
1 can (15 oz) pumpkin
2 pkg. (4servings size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk, and the sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping. (I accidentally skipped this step and everyone loved it.) Spread onto bottom of crust.

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

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in the refrigerator.