Double Layer Pecan Pumpkin Pie

Name: Double Layer Pecan Pumpkin Pie
Ingredients: 4 oz. PHILADELPHIA Cream Cheese, softened; 1 Tbsp. milk or half-and-half; 1 Tbsp. sugar; 1-1/2 cups thawed COOL WHIP Whipped Topping; 1/4 cup toasted chopped pecans; 1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch); 1 cup cold milk or half-and-half; 1 can (16 oz.) pumpkin; 2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

12 ingredients

12 steps

Ingredients

4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup toasted chopped pecans
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
1 cup cold milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth.
2

Gently stir in whipped topping and pecans.
3

Spread on bottom of crust.
4

Pour 1 cup cold milk into large bowl.
5

Add pumpkin, pudding mixes and spices.
6

Beat with wire whisk 2 minutes.
7

(Mixture will be thick.)
8

Spread over cream cheese layer.
9

Refrigerate 4 hours or until set.
10

Garnish with additional whipped topping, pecan halves and orange peel.
11

Store leftover pie in refrigerator.
12

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