Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 1 (3 oz.) cream cheese; 1 c. plus 1 Tbsp. cold milk; 1 Tbsp. sugar; 1 (12 oz.) whipped topping; 1 baked pie shell; 2 pkg. vanilla instant pudding (4 serving size); 1 can pumpkin (16 oz.); 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. ground cloves

10 ingredients

10 steps

Ingredients

1 (3 oz.) cream cheese
1 c. plus 1 Tbsp. cold milk
1 Tbsp. sugar
1 (12 oz.) whipped topping
1 baked pie shell
2 pkg. vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz.)
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, sugar and 1 tablespoon milk with wire whisk until smooth.
2

Gently stir in whipped topping.
3

Spread on bottom of pie shell.
4

Pour 1 cup milk in bowl; add pudding mix.
5

Beat with wire whisk until well blended, 1 to 2 minutes, then let stand 3 minutes.
6

Stir in pumpkin and spices and mix well.
7

Spread over cream cheese layer.
8

Refrigerate for at least 2 hours.
9

Chill for 2 hours.
10

Garnish with whipped topping.