Double-Layer Pumpkin Pie Recipe

Name: Double-Layer Pumpkin Pie
Prep time: 30 min
Cook time: 4 h 15 min
Total time: 4 h 45 min
Yield: 12 servings, 1 piece (111 g) each
Ingredients: 24 ginger snaps, finely crushed (about 2 cups); 1/3 cup non-hydrogenated margarine, melted; 2 cups cold milk; 1 cup canned pumpkin; 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling; 1 tsp. pumpkin pie spice; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1 Tbsp. sugar; 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Ingredients

24 ginger snaps, finely crushed (about 2 cups)
1/3 cup non-hydrogenated margarine, melted
2 cups cold milk
1 cup canned pumpkin
1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
1 tsp. pumpkin pie spice
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp. sugar
1-1/2 cups thawed Cool Whip Whipped Topping, divided

	PREP TIME 30m	COOK TIME 4h15m	TOTAL TIME 4h45m
YIELD 12 servings, 1 piece (111 g) each

Instructions

Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
Bake 10 min.
Meanwhile, mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl.
Microwave on HIGH 8 to 10 min. or just until mixture comes to boil, stirring every 2 min.
Cover surface with plastic wrap.
Cool 15 min., stirring occasionally.
Beat cream cheese and sugar in medium bowl with whisk until blended.
Stir in 1 cup Cool Whip.
Spread onto bottom of crust; cover with pudding mixture.
Refrigerate 4 hours.
Serve topped with remaining Cool Whip.