Double-Layer Pie Recipe

Double-Layer Pie Recipe

  • 1 (4 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1 tablespoon cold milk
  • 1 tablespoon sugar
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1 (6 ounce) HONEY MAID Graham Pie Crust
  • 2 cups cold milk
  • 2 pkg. (4 serving size) JELL-O Instant Pudding & Pie Filling, any flavor
  1. Beat cream cheese, 1 tablespoon milk and the sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.
  2. Pour 2 cups milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.
  3. Refrigerate 4 hours or until set. Store leftovers in refrigerator.
Recipe of the Day|