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Double-Layer Pie

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 10 servings.

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    Ingredients
    • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
    • 1 Tbsp. cold milk
    • 1 Tbsp. sugar
    • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 2 cups cold milk
    • 2 pkg. (4-serving size each) instant pudding, any flavor
Preparation
  • Beat cream cheese, 1 Tbsp. 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.
  • Pour 2 cups milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.
  • Refrigerate 4 hours or until set. Store leftovers in refrigerator.

Recipe Tips

Better For YouSave 40 calories and 5 grams of fat per serving by preparing with Neufchatel cheese; fat-free milk; COOL WHIP LITE Whipped Topping; and a ready-to-use reduced-fat graham cracker crumb crust.

Variation Prepare as directed, using one of the following flavor options: Double-Layer Chocolate Pie: Use OREO Pie Crust and Chocolate Pudding. Double-Layer Key Lime Pie: Use Vanilla Pudding and add 2 tsp. lime juice with the cream cheese and 2 tsp. grated lime peel with the pudding mix. Double-Layer Pumpkin Pie: Use Vanilla Pudding and reduce milk to 1 cup. Add 1 can (16 oz.) pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger and 1/4 tsp. ground cloves with the pudding mix.

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