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Double Layer Pumpkin Pie
4 oz. cream cheese, softened
1 T. milk or half-and-half
1 T. sugar
1 1/2 c. thawed whipped topping
1 prepared graham cracker crumb crust (6 oz.)
1 c. cold milk or half-and-half
2 pkgs. (4 oz. size) instant vanilla pudding & pie filling
1 can (16 oz.) pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
Additional whipped topping
Beat cream cheese, 1 T. milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of
crust.
Pour 1 c. milk into another large bowl. Add pudding mixes. Beat with wire whisk 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices with wire
whisk until well mixed. Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with additional whipped topping.
Store leftover pie in refrigerator.
Makes 8 servings.
Helpful Tip: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
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