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Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 ounces PHILADELPHIA Cream Cheese, softened,
1 tablespoon milk or half-and-half
1 tablespoon sugar
1 1/2 cups Cool Whip, thawed
1 graham cracker crust (6 oz.)
1 cup cold milk or half-and-half
2 package s (4 serving size) Jell-O Vanilla Instant Pudding Pie Filling
1 can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
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Let's Make It
1
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
2
POUR 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 min. (mixture will be thick) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping if desired. Store leftovers in fridge.
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