Double Layer Pumpkin Pie
From Kraft Best-Ever Holiday Recipe Collection (Canada, UK).
4 ounces Philadelphia-brand cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon sugar
1-1/2 cups thawed Cool Whip whipped topping
1 prepared graham cracker crumb crust (6 ounce or 9 inch)
1 cup cold milk or half-and-half
1 can (16 ounces) pumpkin
2 packages (4-serving size each) Jell-o vanilla flavor instant pudding & pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. 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 and chocolate-dipped pecan halves. Store leftover pie in refrigerator.
Prep time: 20 minutes plus refrigerating
Yield: Makes 8 servings