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Desserts

Pumpkin Chiffon Pie

photo by:kraft
Add whipped topping and sweetened cream cheese to pumpkin-spice flavored pudding to make this chocolate-drizzled Pumpkin Chiffon Pie.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
8 servings

What You Need

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup  milk
1
pkg.  (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
 OREO Pie Crust (6 oz.)
1
tsp.  butter
1
Tbsp.  brown sugar
1/4
cup  PLANTERS Pecan Halves
1
oz.  BAKER'S Semi-Sweet Chocolate

Make It

BEAT cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Beat in dry pudding mix until blended. Stir in 2 cups COOL WHIP; pour into crust. Refrigerate 1 hour.

MEANWHILE, melt butter in medium skillet on medium heat. Stir in sugar. Add nuts; cook and stir 5 to 7 min. or until lightly toasted. Cool.

MELT chocolate as directed on package; drizzle over pie. Spoon remaining COOL WHIP onto center of pie; top with nuts.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Special Extra
Stir 1/2 tsp. ground nutmeg or cinnamon into remaining COOL WHIP before spooning over pie.
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