Double Layer Pumpkin Pie

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened  
1 Tbsp. milk  
1 Tbsp. sugar  
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided  
1 HONEY MAID Graham Pie Crust (6 oz.)  
1 cup milk  
1 can (15 oz.) pumpkin  
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling  
1 tsp. ground cinnamon  
1/2 tsp. ground ginger  
1/4 tsp. ground cloves  
 
 

MIX cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk 
until well blended. Gently stir in half of the whipped topping. Spread 
into crust. 
 
POUR 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices.
 Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
 Spread over cream cheese layer.  

REFRIGERATE 4 hours or until set. Garnish with remaining 
whipped topping. Store leftover pie in refrigerator.