On the surface, it looks like a simple pumpkin pie, but it has a beautiful layered look, and a delighful taste of rich warm flavored layers.
Ingredients:
4 oz. (half of a 8-oz pkg) Philadelphia Cream Cheese, Softened
1 cup plus 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8oz) CoolWhip Whipped Topping, thawed, divided
1 Honey Maid Graham Pie Crust (6oz)
1 can (15 oz) pumpkin
2 pkg. (4-serving size each) Jell-O vanilla Flavor Instant Pudding and Pie Filling
2 tsp. pumpkin pie spice
Directions:
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended, Gently stir in half of the whipped topping. Spread into crust
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and pumpkin pie spice. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
Makes 10 servings.
Prep: 30 minutes
Total: 4 hr. 30 min. (including refrigerating).
This actually makes enough to make two pies.
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