All Recipes

Double-Layer Pumpkin Pie

Prep

15-30 mins

Total

1 HRS 20 MIN

Servings

10 Servings

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Ingredients

1 pkg

(8 oz.) PHILADELPHIA Cream Cheese, softened

1 tbsp

sugar

1 cup

plus 1 Tbsp. milk, divided

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 

ready-to-use graham cracker crumb crust (6 oz.)

1 can

(15 oz.) pumpkin

2 pkg

(3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tsp

ground cinnamon

1/2  tsp

ground ginger

1/4 tsp

ground cloves

Instructions

Step 1

Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.

Step 2

Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.

Step 3

Refrigerate 4 hours or until firm.

Step 4

Serve topped with remaining COOL WHIP.

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