Double Layer Pumpkin Pie

Prep Time: 20 mins. Ready In: 4 hrs. 20 mins.

4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. 2% milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
1 cup cold 2% milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


MIX cream cheese, 1 tablespoon milk and sugar in large bowl with
wire whisk until smooth. Gently stir in whipped topping. Spread
on bottom of crust.

POUR 1 cup cold 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. Store leftover pie in refrigerator.

Makes 8 servings