(8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
plus 2 Tbsp. milk, divided
(8 oz.) COOL WHIP Whipped Topping, thawed, divided
(15 oz.) pumpkin
(3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
pumpkin pie spice
finely crushed (about 1-1/2 cups) 1/4 cup butter or margarine, melted 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened 1/4 cup sugar 2 cups plus 2 Tbsp. milk, divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 1 can (15 oz.) pumpkin 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1-1/2 tsp. pumpkin pie spiceCombine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min. Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.
Desserts for Two is a project I've been working on for a few months now, and every weekend, I've been experimenting with different recipes that make just two servings of dessert, for those times when you'd like something sweet to share with someone, but without all the leftover cake or cookies or pie to tempt you all weekend long