Thanksgiving Double Layer Pumpkin Pie

What You Need: 

1 Pkg. (8 oz) Philadelphia Cream Cheese. Softened

1 Cup plus 1 Tbsp. milk, divided

1 Tbsp, Sugar

1 Tub (8 oz) Cool Whip Whipped Topping. thawed, divided

1 Honey Maid Graham Pie 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

Make it: 

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust. 

WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer. 

REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP. 

Tips: Healthy Living:

Trim 40 calories and 6 grams of fat including 5 g sat fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and ready-to-use reduced-fat graham cracker crumb crust.