Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese, softened; 1 Tbsp. milk or half and half; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 c. cold milk or half and half; 1 Keebler Ready-Crust; 2 pkg. (4 oz.) Jell-O instant pudding (vanilla); 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves (ground)

11 ingredients

9 steps

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 c. cold milk or half and half
1 Keebler Ready-Crust
2 pkg. (4 oz.) Jell-O instant pudding (vanilla)
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (ground)

Directions

1

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

Gently stir in whipped topping. Spread on bottom of crust.
3

Pour 1 cup milk into bowl.
4

Add pudding mixes.
5

Beat with wire whisk 1 minute (mixture will be thick).
6

Stir in pumpkin and spices with wire whisk until well mixed.
7

Spread over cream cheese layer. Refrigerate 4 hours, until set.
8

Add whipped topping if desired.
9

Store in refrigerator.