Directions:
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.
KITCHENS TIPS:
Be sure to use canned 100% pure pumpkin, not canned pumpkin pie mix.
Trim 50 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat free milk; COOL WHIP LITE Whipped Topping and a 6-oz. ready-to-use reduced fat graham cracker crumb crust.
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