Double-Layer Pumpkin Pie
Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
10 servings
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 HONEY MAID Graham Pie 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
BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until
blended. Stir in 1/2 of whipped topping. Spread into crust.
WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will
be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just
before serving.
Kraft Kitchens Tips
Healthy Living
Trim 40 calories and 6 grams of fat per serving by preparing with
PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat-free
milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced-fat
graham cracker crumb crust.
Cooking Know-How
Be sure to use canned 100% pure pumpkin, not the canned pumpkin pie mix.
Serving Suggestion
Serve with brewed MAXWELL HOUSE Coffee. For an extra-special toffee flavor,
stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each
6-oz. cup of hot coffee until well blended. Top with COOL WHIP Whipped
Topping.
From
www.kraftfoods.com
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