Double-Layer Pumpkin Pie

10 ingredients
9 steps

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • 1 Tbsp. sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

Directions

  1. 1
    Beat cream cheese, 1 Tbsp.
  2. 2
    milk and sugar in large bowl with whisk until blended.
  3. 3
    Stir in half the COOL WHIP.
  4. 4
    Spread onto bottom of crust.
  5. 5
    Whisk remaining milk with pumpkin, pudding mixes and spices 2 min.
  6. 6
    (Mixture will be thick.)
  7. 7
    Spread over cream cheese layer.
  8. 8
    Refrigerate 4 hours or until firm.
  9. 9
    Serve topped with remaining COOL WHIP.

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