Double Layer Pumpkin Pie
A Double Layer Pumpkin Pie Recipe equals twice the goodness!
Try out an updated version of the classic this fall season! A mixture of pumpkin pie and cheesecake, this twist on the original is sure to please your Thanksgiving crowd!
Prep time: 20 minutes
Total time: 4 hours 20 minutes (including refrigeration)
4 oz. (1/2 of 8-oz. pkg.) 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. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl 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. Dollop with remaining whipped topping. Store in refrigerator.
Makes 10 servings.
Recipe brought to you by Kraft Foods
Article Written By: Amy Jarvis; Amy is a graduate of FIDM in Los Angeles, CA and enjoys writing and creating pages for DivaVillage.com