Double Layer Pumpkin Pie

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

Cooking Know-How
Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.

Healthy Living
Trim 50 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced fat graham cracker crumb crust.

	Nutrition (per serving)
	Calories	300
	Total fat	13g
	Saturated fat	8g
	Cholesterol	15mg
	Sodium	420mg
	Carbohydrate	42g
	Dietary fiber	1g
	Sugars	20g
	Protein	3g
	Vitamin A	190%DV
	Vitamin C	4%DV
	Calcium	6%DV
	Iron	6%