Double Layer Pie

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham or OREO Pie Crust
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding & Pie Filling, any flavor

BEAT cream cheese, 1 Tbsp. milk and 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 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.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Tips from Lizzy:

Healthy Living
Save 40 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.

Double Layer Chocolate Pie
Prepare as directed, using OREO Pie Crust and Chocolate Pudding.

Nutrition (per serving)
Calories
300
Total fat
14g
Saturated fat
8g
Cholesterol
15mg
Sodium
490mg
Carbohydrate
41g
Dietary fiber
1g
Sugars
27g
Protein
3g
Vitamin A
6%DV
Vitamin C
0%DV
Calcium
8%DV
Iron
4%


~Lizzy~