Double Layer Pumpkin Pie

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

11 ingredients

9 steps

Ingredients

4 oz. Philly Brand cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip nondairy whipped topping
1 c. cold milk or half and half
1 Keebler Ready Crust graham cracker pie crust (6 oz.)
2 (4 serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
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 milk and sugar in 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.
6

(Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer.
7

Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired.
8

Store leftover pie in refrigerator.
9

Makes 8 servings.