Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 3 oz pkg cream cheese softened; 1 cup plus 1 tbs cold half and half; 1 tbs sugar; 1 and 1/2 cups thawed cool whip; 6 oz keebler ready graham cracker crust; 2 pkgs(4 serving size) Jello instant vanilla pudding mix; 1 16 oz can pumkin puree; 1 tsp cinnamon; 1/2 tsp ground ginger

9 ingredients

1 steps

Ingredients

3 oz pkg cream cheese softened
1 cup plus 1 tbs cold half and half
1 tbs sugar
1 and 1/2 cups thawed cool whip
6 oz keebler ready graham cracker crust
2 pkgs(4 serving size) Jello instant vanilla pudding mix
1 16 oz can pumkin puree
1 tsp cinnamon
1/2 tsp ground ginger

Directions

1

{"0":"In kitchen Aid Mixer using wire whip attachment mix together the cream cheese 1 tbs half and half and sugar beat until combined and smooth.","1":"Gently fold in cool whip.","2":"Spread on the bottom of the graham cracker crust.","4":"Pour 1 cup half and half into mixing bowl.Add pudding mix. beat until well blended. 1-2 minutes.","5":"Let stand 3 minutes.","6":"Stir in the pumpkin and spices into the pudding mixture. Mix well.","7":"Spread over cream cheese layer","8":"just to the top crust edge.","10":"(Note) If you have to much pumpkin\/pudding mixture just discard extra","12":"Place in fridge at least 3 hours.","14":"To serve:","15":"Slice and garnish with cool whip and toasted walnuts."}