Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese, soften; 1 tbs. milk; 1 tbs. sugar; 1 1/2 cups Cool Whip; 1 Keebler Ready Crust graham cracker pie crust (6 oz.); 1 cup cold milk; 2 pkgs. (4-serving size) vanilla instant pudding; 1 16 oz. can pumpkin; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

3 steps

Ingredients

4 oz. cream cheese, soften
1 tbs. milk
1 tbs. sugar
1 1/2 cups Cool Whip
1 Keebler Ready Crust graham cracker pie crust (6 oz.)
1 cup cold milk
2 pkgs. (4-serving size) vanilla instant pudding
1 16 oz. can pumpkin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tbs. milk and sugar in large bowl with wire whisk 1 min. or until smooth. Gently stir in whipped topping. Spread on bottom crust.
2

Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 min. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
3

Refrigerat 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.