CRUMB CRUST PUMPKIN PIE

Crumb Crust Pumpkin Pie image

COOL WHIP Whipped Topping and JELL-O Vanilla Flavor Instant Pudding add extra-creamy deliciousness to this easy pumpkin pie.

Provided by My Food and Family

Categories Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

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Ingredients

35 vanilla wafers, finely crushed (about 1-1/4 cups)
1/4 cup butter or margarine, melted
2 Tbsp. sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1 cup thawed COOL WHIP Whipped Topping, divided

Steps:

Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.
Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP. Pour into crust.
Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.9174 g, Sugar 0 g, Protein 3 g