Double Layer Pumpkin Pie
4 oz PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 tub 18 oz. COOL WHIP whipped topping, thawed
1 prepared graham cracker crust 6 oz
1 cup cold milk
1 can 16 oz pumpkin
2 pkg. (4-serving size) JELLO Vanilla flavor Instant Pudding & Pie Filling
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently Stir in 1 ½ cups of the whipped topping. Spread onto bottom of crust.
POUR 1 cup 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 Garnish with remaining whipped topping.
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