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    Click here for a "text only" printer friendly version.
    Double Layer Pumpkin Pie Double Layer Pumpkin Pie

    Prep Time: 20 mins - Ready In: 4 hrs 20 mins

    4 oz. PHILADELPHIA Cream Cheese, softened
    1 Tbsp. 2% milk or half-and-half
    1 Tbsp. sugar
    1-1/2 cups thawed COOL WHIP Whipped Topping
    1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
    1 cup cold 2% milk or half-and-half
    1 can (16 oz.) pumpkin
    2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves

    MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

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

    REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

    Makes 8 servings

    Nutrition Info (per Serving) Calories 330, Total Fat 14 g, Cholesterol 20 mg, Sodium 540 mg, Total Carbohydrate 48 g, Dietary Fiber 3 g, Protein 4 g

    This recipe created by Kraft Foods.

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