Double Layer Pumpkin Pie

Ingredients

• 4 oz (1/2 of 8oz pkg) PHILADELPHIA Cream Cheese, soft
• 1 Tbsp milk
• 1 Tbsp sugar
• (8oz) COOL WHIP, thawed and divided
• 1 HONEY MAID Grahams Pie Crust (6oz)
• 1 cup milk
• 1 can (15oz) pumpkin
• 2 pkg (4 servings each) JELL-O Vanilla Flavor Instand Pudding and Pie Filling
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Directions

Mix cream cheese, 1 Tbsp milk and the sugar in a 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 minutes 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. Makes 10 servings.