Double-Layer Pumpkin Pie

Name: Double-Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese; 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. Cool Whip; 1 Keebler Ready-Crust graham cracker crust; 1 c. milk; 2 (4 oz.) pkg. vanilla instant pudding mix; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

11 steps

Ingredients

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 Keebler Ready-Crust graham cracker crust
1 c. milk
2 (4 oz.) pkg. vanilla instant pudding mix
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

Soften cream cheese in microwave.
2

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
3

Gently stir in whipped topping.
4

Spread on bottom of crust.
5

Pour 1 cup milk into bowl.
6

Add pudding mix.
7

Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
8

Stir in pumpkin and spices with wire whisk; mix well.
9

Spread over cream cheese layer.
10

Refrigerate at least 3 hours.
11

Garnish with additional Cool Whip (and nuts, if desired).