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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

4 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Mix cream cheese, 1 Tbsp. milk, and sugar in large bowl with wire whisk until blended. Gently stir in half of the whipped topping. Spread into crust.
2
Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes Or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
3
Refrigerate 4 hour or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.
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