Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. Philadelphia cream cheese, softened; 1 Tbsp. milk or half and half; 1 Tbsp. sugar; 1 1/2 c. Cool Whip topping, thawed; 1 ready-crust graham cracker pie crust; 1 c. cold milk or half and half; 2 (4 serving size) pkg. Jell-O vanilla 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

2 steps

Ingredients

4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. Cool Whip topping, thawed
1 ready-crust graham cracker pie crust
1 c. cold milk or half and half
2 (4 serving size) pkg. Jell-O vanilla 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

Beat cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pout 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer.
2

Refrigerate 4 hours or until set. Store leftover pie in refrigerator.