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Double-Layer Pumpkin Pie

Prep Time:

30 min

Total Time:

4 hr 30 min

Makes:

What You Need!

2 cups crushed PEEK FREANS Ginger Crisps (about 24 cookies)

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

Make It!

HEAT oven to 350°F. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; set aside.

MIX milk, pumpkin, 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.

MEANWHILE, beat cream cheese and sugar in medium bowl with whisk until blended. Gently stir in 1 cup Cool Whip. Spread into crust; top with pudding mixture. Refrigerate 4 hours. Serve topped with remaining Cool Whip.

Kraft Kitchens Tips

How to Store and Use Leftover Pumpkin

Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.

Serving Suggestion

Serve with brewed Maxwell House Coffee. For an extra-special toffee flavour, stir 1 Tbsp. each chocolate syrup and caramel ice cream topping into each cup of hot coffee until well blended. Top with a dollop of thawed Cool Whip Whipped Topping.

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

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