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Desserts

Creamy Two-Layer Pumpkin Pie

Creamy Two-Layer Pumpkin Pie recipe
photo by:kraft
Super cool. Super whipped. The secret to this layered take on pumpkin pie is the creamy yet airy combo of cream cheese and COOL WHIP Whipped Topping.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
10 servings
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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1
cup  plus 1 Tbsp. cold fat-free milk, divided
1
Tbsp.  sugar
1-1/2
cups  thawed COOL WHIP LITE Whipped Topping
1
 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1
can  (16 oz.) pumpkin
2
pkg.  (1.0 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4
tsp.  ground cinnamon
1/8
tsp.  ground ginger

Make It

BEAT Neufchatel, 1 Tbsp. milk and sugar in medium bowl with whisk until blended; stir in COOL WHIP. Spread onto bottom of crust.

BEAT pumpkin, pudding mix, spices and remaining milk with whisk 2 min. (Mixture will be thick.) Spread over COOL WHIP layer in crust.

REFRIGERATE 4 hours or until firm.

Kraft Kitchens Tips

How to Soften Neufchatel Cheese
Place measured amount of Neufchatel on microwaveable plate. Microwave on HIGH 10 sec. or until slightly softened.
Special Extra
Serve topped with additional COOL WHIP.
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