Recipe - Double Layer Pecan Pumpkin Pie

4 ounce PHILADELPHIA BRAND Cream
Cheese; softened
1 tablespoon Milk*
1 tablespoon Sugar
1 One half cup Thawed COOL WHIP Whipped
Topping
One fourth cup Toasted chopped pecans
1 Graham cracker crumb crust
1 cup Cold milk or half and half
16 ounce Pumpkin
2 pack (4serving size) JELLO
Vanilla Flavor Instant
Pudding
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground cloves

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

POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and
spices. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread
over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping,
pecan halves, and orange peel.. Store leftover pie in refrigerator.

HELPFUL Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 21, 1998