Pumpkin Cream Cheese Pie Recipe

• Crust: 1 cup flour, 1/2 cup butter, 1/2 cup chopped pecans
• First Filling:
• 1-8 oz stick cream cheese
• 2 cups powdered sugar
• 1 Tbsp milk
• 1 and 1/2 cup thawed extra creamy cool whip. Mix well and placed on cooled crust.
• Second Filling: Mix together
• 2-3.4 oz packages of vanilla flavored INSTANT Jello and
• 1 cup milk. Beat until very firm and thick (2 minutes).Stir in 1-16 oz can plain pumpkin, 1/4 tsp ground clove, 1/2 tsp ginger, 1 tsp cinnamon. Mix together well and spread over first filling. Refrigerate for 3 hours before serving

Directions