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Double-Layer Pumpkin Pie 

This Thanksgiving favorite is easy to make with pumpkin, Cool Whip, and Jell-O. Julie shows how simple this delicious dessert is and no baking is required!
prep time
20 min
time
4 hr 20 min
servings
10 servings

what you need

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup plus 1 Tbsp. milk, divided
  • 1 Tbsp. sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1  ready-to-use graham cracker crumb crust (6 oz.)
  • 1 can (15 oz.) pumpkin
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

  • BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

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