Double layer pecan pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | PHILADELPHIA BRAND Cream Cheese; softened |
| 1 | tablespoon | Milk* |
| 1 | tablespoon | Sugar |
| 1½ | cup | Thawed COOL WHIP Whipped Topping |
| ¼ | cup | Toasted chopped pecans |
| 1 | Graham cracker crumb crust | |
| 1 | cup | Cold milk or half and half |
| 16 | ounces | Pumpkin |
| 2 | packs | (4-serving size) JELL-O Vanilla Flavor Instant Pudding |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
Directions
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.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 21, 1998