| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | D, E, S, S, E | 8 | Servings |
INGREDIENTS
| 4 | oz | PHILADELPHIA BRAND Cream Cheese; softened |
| 1 | tb | Milk* |
| 1 | tb | Sugar |
| 1 1/2 | c | Thawed COOL WHIP Whipped Topping |
| 1/4 | c | Toasted chopped pecans |
| 1 | Graham cracker crumb crust | |
| 1 | c | Cold milk or half and half |
| 16 | oz | Pumpkin |
| 2 | pk | (4-serving size) JELL-O Vanilla Flavor Instant Pudding |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
INSTRUCTIONS
MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping and pecans. Spread on bottom of crust. POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, pecan halves, and orange peel.. Store leftover pie in refrigerator. HELPFUL Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 21, 1998
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