This is a modified half recipe for Kraft’s Double Layer Pumpkin Pie (double it for a full recipe)
2 oz. (¼ of 8-oz.pkg) Philadelphia
Cream Cheese Softened
½ TBSP Milk
½ TBSP Sugar (I use Honey instead)
MIX in Large Bowl until well blended: Cream Cheese, ½ TBSP Milk & Sugar (or honey)
½ Tub (4 oz.) COOL WHIP, thawed, divided in half
Gently STIR in half of the Cool Whip. Spread onto bottom of crust(s).
½ cup Milk
½ Can of Pumpkin Puree (7.5 oz)
1 Pkg. (4 serving size each) Jello Vanilla Flavor Instant Pudding & Pie Filling
½ tsp. Ground Cinnamon
¼ tsp. Ground Ginger (or fresh)
1/8 tsp. Ground Cloves
POUR ½ cup Milk into large bowl.
ADD: Pumpkin, Pudding & 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.
Dollop with remaining Whipped Cream
½ Honey Maid Graham Pie Crust 3 oz. Or several tiny graham crusts
Makes 5 Servings