Recipe for Double Layer Pecan Pumpkin Pie 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
4 oz PHILADELPHIA BRAND Cream Cheese, softened
1 tbl Milk*
1 tbl Sugar
1/2 cup Thawed COOL WHIP Whipped Topping
1/4 cup Toasted chopped pecans
1 x Graham cracker crumb crust
1 cup Cold milk or half and half
16 oz Pumpkin
2 pkt (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp Ground cinnamon
1/2 tsp Ground ginger
Instructions:
Instructions: MIX cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping and pecans. Spread on bottom of crust.

POUR 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, pecan halves, and orange peel.. Store leftover pie in refrigerator.

HELPFUL Hint: Soften cream cheese in microwave on HIGH 15 to 20 seconds.

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