Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 ounces cream cheese, softened; 1 tablespoon milk; 1 tablespoon white sugar; 1 1/2 cups frozen whipped topping, thawed; 1 (9 inch) prepared graham cracker crust; 1 cup cold milk; 2 (3.5 ounce) packages instant vanilla pudding mix; 1 (15 ounce) can solid pack pumpkin puree; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves

11 ingredients

3 steps

Ingredients

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

1

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
2

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
3

Refrigerate 4 hours, or until set.