Double Layer Pumpkin Pie

1.INGREDIENTS

-4 ounces PHILADELPHIA Cream Cheese, softened
-1 tablespoon milk
-1 tablespoon sugar
-1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
-1 (6 ounce) HONEY MAID Honey Graham Pie Crust
-1 cup milk
-1 (15 ounce) can pumpkin
-2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves

NUTRITION INFORMATION

-Calories: 297 kcal
-Carbohydrates: 40 g
-Dietary Fiber: 1 g
-Fat: 14 g
-Protein: 3 g
-Sugars: 31 g

2.COOKING DIRECTIONS

-Mix cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.

-Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. 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 refrigerator.

Yield: 10 servings

Related posts:

1. Pumpkin Pie
2. Praline Pumpkin Mousse
3. Mile-High Fudge Brownie Pie
4. Pumpkin Flan with Pumpkin Seed Praline
5. Apple Caramel Sundae Tart

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Posted by Sandy Bloom on Nov 8 2008. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry