Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 1 (3 oz.) pkg. Philadelphia cream cheese, softened; 1 Tbsp. half and half; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 graham cracker crust (6 oz.); 1 c. cold half and half; 2 pkg. (4 serving size) Jell-O instant pudding vanilla; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. ground cloves

11 ingredients

13 steps

Ingredients

1 (3 oz.) pkg. Philadelphia cream cheese, softened
1 Tbsp. half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker crust (6 oz.)
1 c. cold half and half
2 pkg. (4 serving size) Jell-O instant pudding vanilla
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Directions

1

Mix cream cheese, 1 tablespoon half and half and sugar until smooth.
2

Gently stir in Cool Whip.
3

Spread on bottom of crust. Pour 1 cup half and half into mixing bowl.
4

Add pudding mix.
5

Beat with wire whisk until well blended, 1 or 2 minutes.
6

Let stand 5 minutes or until thickened.
7

Stir in pumpkin and spices.
8

Mix well.
9

Spread over cream cheese layer.
10

Refrigerate 2 hours or overnight.
11

Garnish with the rest of Cool Whip and chocolate dipped pecan halves if desired.
12

Serves 8.
13

Makes 2 pies for 16 servings.