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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.