Double Layer Pumpkin Pie

Yield: 8 servings

Preparation Time: 15 min; Chill Time: at least 4 hours

Ingredients

1 (4 oz.) Philadelphia Brand Cream Cheese, softened*

1 tablespoon cold milk

1 tablespoon sugar

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

1 prepared graham cracker crumb crust (6 oz.)

1 cup milk

1 can (15 oz.) solid pack pumpkin

2 pkgs. (4-serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Add To

Directions:

In a large bowl, mix cream cheese, 1 tablespoon milk and sugar with wire whisk until smooth. Gently stir in 1 1/2 cups whipped topping. Spread on bottom of crust.

Pour 1 cup milk into a second bowl. Stir in pumpkin, pudding mix and spices. Beat with wire whisk until well blended. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Serve with remaining whipped topping. Store leftover pie in refrigerator.

Helpful Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Please note that some ingredients and brands may not be available in every store.