Crumb Crust Pumpkin Pie

Ingredients

• 0.3 cup butter melted
• 1 cup pumpkin canned
• 8 oz philadelphia cream cheese softened
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup milk cold
• 0.5 tsp pumpkin pie spice 
• 2 Tbsp sugar 
• 1.3 cups vanilla wafers crushed finely
• 1 cup cool whip whipped topping divided thawed

Equipment

• bowl
• blender

Directions

1. Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.
2. 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.
3. Pour into crust.
4. Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.