Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. cream cheese, softened; 1 tbsp. milk or half & half; 1 tbsp. sugar; 1 1/2 cups thawed Cool Whip; 1 prepared graham cracker crumb crust (6 oz.); 1 cup cold milk or half &half; 1 can (16 oz.) pumpkin; 2 pkg. (4 oz.) Jell-o vanilla flavor instant pudding mix; 1 tsp. ground cinnamon; 1/2 tsp. ground cloves

10 ingredients

1 steps

Ingredients

4 oz. cream cheese, softened
1 tbsp. milk or half & half
1 tbsp. sugar
1 1/2 cups thawed Cool Whip
1 prepared graham cracker crumb crust (6 oz.)
1 cup cold milk or half &half
1 can (16 oz.) pumpkin
2 pkg. (4 oz.) Jell-o vanilla flavor instant pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed (mixture will be thick). Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with additional cool whip, if desired. Store leftover pie in refrigerator. Makes 8 servings.