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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