Recipe - Double Layer Pumpkin Pie

4 ounce PHILADELPHIA BRAND Cream
Cheese; softened
1 tablespoon Milk or halfandhalf
1 tablespoon Sugar
1 One half cup Thawed COOL WHIP Whipped
Topping
1 Prepared graham cracker
crumb crust; (6 ounces)
1 cup Cold milk or halfandhalf
1 cn (16 ounces) pumpkin
2 pack (4serving size) JELLO
Vanilla Flavor Instant
Pudding & Pie Filling
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground cloves

JELLO pudding pumpkin pies date back to the 1960's. This 1991 recipe,
featuring a scrumptious double layer, requires no baking whatsoever.

A noble ending to the Thanksgiving feast.

MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in 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 he thick.) Spread over
cream cheese layer.

REFRIGERATE 4 hours or until set.

Makes 8 servings

Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into
cream cheese mixture. Spread onto bottom of crust. Continue as directed.

Recipe by: JELLO

Posted to recipeludigest Volume 01 Number 390 by ctlindab@mail1.nai.net on
Dec 21, 1997