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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.