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Double Layer Pumpkin Pie

Double Layer Pumpkin Pie


This is a delicately layered, sweet and creamy pie.


Double Layer Pumpkin Pie



  • 1 pkg. PHILADELPHIA Cream Cheese (8 oz., softened)
  • 1 cup plus 1 Tbsp. milk (divided)
  • 1 Tbsp . sugar
  • 1 tub COOL WHIP Whipped Topping (8 oz., thawed, divided)
  • 1 ready-to-use graham cracker crumb crust (6 oz.)
  • 1 can pumpkin (15 oz.)
  • 2 pkg. JELL-O Vanilla Flavor Instant Pudding (3.4 oz. each)
  • 1 tsp . ground cinnamon
  • ½ tsp . ground ginger
  • ¼ tsp . ground cloves


  1. Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  2. Whisk remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  3. Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

Recipe courtesy and reprinted with permission of Kraft Recipes

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