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 (6 oz.) Keebler graham cracker Ready Crust; 1 c. milk or half and half; 2 (3 oz.) pkg. vanilla instant Jell-O pudding; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

7 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 (6 oz.) Keebler graham cracker Ready Crust
1 c. milk or half and half
2 (3 oz.) pkg. vanilla instant Jell-O pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Combine cream cheese, milk and sugar in large bowl with wire whisk until smooth.
2

Stir in whipped topping.
3

Spread on bottom of crust.
4

Add pudding mix to milk; beat until well blended (mixture will be thick).
5

Stir in pumpkin and spices with wire whisk. Spread over whipped cream layer.
6

Refrigerate minimum of 3 hours. Can add additional whipped topping or nuts, if desired.
7

Serves 8.