4 oz PHILADELPHIA BRAND Cream
-Cheese; softened
1 tb Milk or half-and-half
1 tb Sugar
1 1/2 c Thawed COOL WHIP Whipped
-Topping
1 Prepared graham cracker
-crumb crust; (6 ounces)
1 c Cold milk or half-and-half
1 cn (16 ounces) pumpkin
2 pk (4-serving size) JELL-O
-Vanilla Flavor Instant
-Pudding & Pie Filling
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
JELL-O pudding pumpkin pies date back to the 1960’s. This 1991 recipe,
featuring a scrumptious double layer, requires no baking whatsoever.
A noble ending to the Thanksgiving feast.
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk
until smooth. Gently stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well mixed. (Mixture will he thick.) Spread over
cream cheese layer.
REFRIGERATE 4 hours or until set.
Makes 8 servings
Double Layer Pecan Pumpkin Pie: Stir l/4 cup toasted chopped pecans into
cream cheese mixture. Spread onto bottom of crust. Continue as directed.
Yields
1 Servings