Double-Layer Pumpkin Pie

INGREDIENTS:

• 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 tbsp sugar
• 1 cup plus 1 Tbsp. milk, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1 can (15 oz.) pumpkin
• 2 pkg (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tsp ground cinnamon
• 1/2  tsp ground ginger
• 1/4 tsp ground cloves

DIRECTIONS:

1. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
2. Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
3. Refrigerate 4 hours or until firm.
4. Serve topped with remaining COOL WHIP.

This recipe was used with permission from Kraft Foods.