Double Layer Pumpkin Pie

Prep Time: 20 min Total Time: 4 hr 20 min Makes: 10 servings Ingredients: 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 the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust. POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator. Recipe collected from www.kraftfoods.com