Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 1 (3 oz.) pkg. Philadelphia brand cream cheese, softened; 1 c. plus 1 Tbsp. cold half and half or milk; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip whipped topping; 1 Keebler Ready-Crust graham cracker pie crust (6 oz.); 2 (4 oz. serving size) pkg. Jell-O vanilla flavor instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

10 ingredients

7 steps

Ingredients

1 (3 oz.) pkg. Philadelphia brand cream cheese, softened
1 c. plus 1 Tbsp. cold half and half or milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip whipped topping
1 Keebler Ready-Crust graham cracker pie crust (6 oz.)
2 (4 oz. serving size) pkg. Jell-O vanilla flavor instant pudding
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth.
2

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

Pour 1 cup half and half into mixing bowl. Add pudding mix.
4

Beat with wire whisk until well blended.
5

Let stand 3 minutes. Stir in pumpkin and spices.
6

Mix well. Spread over cream cheese layer.
7

Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts as desired.