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Double Layer Pecan Pumpkin Pie

Ingrients & Directions


4 oz PHILADELPHIA BRAND Cream
-Cheese; softened
1 tb Milk*
1 tb Sugar
1 1/2 c Thawed COOL WHIP Whipped
-Topping
1/4 c Toasted chopped pecans
1 Graham cracker crumb crust
1 c Cold milk or half and half
16 oz Pumpkin
2 pk (4-serving size) JELL-O
-Vanilla Flavor Instant
-Pudding
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts 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.


Yields
8 Servings

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