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Double Layer Pecan Pumpkin Pie

4 oz. PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk or half-and-half
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup toasted chopped pecans
1 HONEY MAID Graham Pie Crust (6 oz. or 9 inch)
1 cup cold milk or half-and-half
1 can (16 oz.) pumpkin
2 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


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.

Source: www.kraftrecipes.com