NO BAKE PUMPKIN PIE KRAFT RECIPES

Steps:

• Mix cream cheese, sugar and 2 tbsp half and half cream with wire whisk until smooth and NO lumps.
• Gently fold in 3 cups Cool Whip Topping. (make sure fully combined)
• Spread on bottom on pie crust. (do this by adding dollops over pie, then spread evenly)
• Pour 1 cup half and half cream into large mixing bowl, add both pkgs of vanilla pudding mix.
• Beat with wire whisk until blended 1 minute. (do not use mixer or it will get too thick and lumpy)
• Let stand 3 minutes.
• Stir in pumpkin and spices into pudding and mix well.
• Spread over cream cheese layer. (do this by adding dollops over pie, then spread carefully and evenly over pie, so layers don't mix together).
• Top with 2 cups Cool Whip topping.
• Refrigerate at least 3-4 hours prior to serving.

Steps:

• In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.
• Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.