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Double Layer Pumpkin Pie
Double Layer Pumpkin Pie

Double Layer Pumpkin Pie

18 Review(s)
Cook Minutes 4 Hr 20 Min
Prep : 20 Min Cook: 4 Hr
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What do I need ?
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1/2 pkg (250 g) Philadelphia Brick Cream Cheese, softened
1 Tbsp. each: milk and granulated sugar
1-1/2 cups thawed Cool Whip Whipped Topping
1 prepared (9-inch) graham wafer crumb crust
1 cup milk
2 cups canned pumpkin
2 pkg (4-serving size) Jell-O Vanilla Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
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How do I make it ?
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Step 1
BEAT cream cheese with 1 Tbsp. milk and sugar until smooth. Fold in whipped topping. Spread on bottom of crust.
Step 2
POUR remaining milk into large bowl. Add pumpkin, pudding mixes and spices. Beat until well blended, about 2 minutes. Spread over cream cheese layer.
Step 3
REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
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