Double Layer Pumpkin Pie

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

11 ingredients

8 steps

Ingredients

4 oz. Philly cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 Keebler Ready-Crust (graham cracker)
1 c. milk
2 pkg. (4 serving size) Jell-O vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Directions

1

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

Gently stir in whip topping.
3

Spread on bottom of crust.
4

Pour 1 cup milk into bowl. Add pudding mixes; beat with wire whisk for 1 minute (will be thick).
5

Stir in pumpkin and spices with wire whisk until well mixed.
6

Spread over cream cheese layer.
7

Refrigerate 4 hours. Garnish with more whipped topping, if desired.
8

Store in refrigerator.