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Crumb Crust Pumpkin Pie

Crumb Crust Pumpkin Pie recipe
photo by:kraft
COOL WHIP Whipped Topping and JELL-O Vanilla Flavor Instant Pudding add extra-creamy deliciousness to this easy pumpkin pie.
15 min
2 hr 15 min
8 servings
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What You Need

 vanilla wafers, finely crushed (about 1-1/4 cups)
cup  butter or margarine, melted
Tbsp.  sugar
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  cold milk
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
cup  canned pumpkin
tsp.  pumpkin pie spice
cup  thawed COOL WHIP Whipped Topping, divided

Make It

MIX wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP. Pour into crust.

REFRIGERATE 2 hours or until firm. Top with remaining COOL WHIP.

Kraft Kitchens Tips

Healthy Living
Save 70 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, and COOL WHIP LITE Whipped Topping.
How to Thaw COOL WHIP
Place unopened tub of COOL WHIP Whipped Topping in refrigerator for 4 hours to thaw. Do not thaw in microwave.
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