Double Layer Pumpkin Pie

This is one flavour combination you can't beat!  As always...Kraft Recipe, Kraft Ingredients.

Ingredients:

• 24 Peek Freans Ginger Crisps, finely crushed (about 2 cups)
• 1/3 cup non-hydrogenated margarine, melted
• 2 cups cold milk
• 1 cup canned pumpkin
• 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
• 1 tsp. pumpkin pie spice
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 Tbsp. sugar
• 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Directions:

• Heat oven to 350°F.
• Mix cookie crumbs and margarine.
• Press onto bottom and up side of 9-inch pie plate. 
• Bake 10 minutes.
• Mix milk, pumpkin, dry pudding mix and spice in large microwaveable bowl. 
• Microwave on HIGH 8 to 10 minutes or just until mixture comes to boil, stirring every 2 minutes.
• Cover surface with plastic wrap. Cool 15 minutes, stirring occasionally.
• Beat cream cheese and sugar in medium bowl with whisk until blended. 
• Stir in 1 cup Cool Whip. 
• Spread onto bottom of crust.
• Cover with pudding mixture. 
• Refrigerate 4 hours. 
• Serve topped with remaining Cool Whip.