Tuesday, October 16, 2007

Double-Layer Pumpkin Pie

You will want to make this is a delicious, classic recipe every year! The pumpkin, vanilla combination will be a hit at any holiday party.

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk 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 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

1 comment:

Tarrant said...

I remember the year they introduced this recipe in all the magazines...we were at the grocery store the night before Thanksgiving with a crowd of people looking for instant vanilla pudding, which had sold out due this recipe. The stock people and manager were bewildered. I thought there was going to be a fistfight over the last box of sugar free vanilla pudding.