Double Layer Pumpkin Pie

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

11 ingredients

9 steps

Ingredients

4 oz. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. milk or half and half
1 1/2 c. thawed Cool Whip topping
1 (6 oz.) Keebler graham cracker pie crust
1 c. cold milk or half and half
2 (4-serving size) boxes Jell-O vanilla flavor 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 of 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 in bowl; add pudding mix.
4

Beat with whisk until well blended, 1 to 2 minutes, until thick.
5

Stir in pumpkin and spices with whisk.
6

Spread over cream cheese layer.
7

Refrigerate at least 3 hours.
8

Garnish with additional topping and nuts if desired.
9

Makes 8 servings.