Double-Layer Pumpkin Pie

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

10 ingredients

10 steps

Ingredients

2 (4 serving size) pkg. vanilla cook and serve Jell-O pudding
1 1/3 c. milk or half and half
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
4 oz. Philadelphia cream cheese
1 Tbsp. sugar
1 Tbsp. milk or half and half
1 1/2 c. thawed Cool Whip
1 prepared graham cracker crust

Directions

1

Combine pudding mix and 1 1/3 cups milk in large saucepan. Cook over medium heat until thick and comes to full boil, stirring constantly with wire whisk.
2

Remove from heat.
3

Stir in pumpkin and spices, using wire whisk.
4

Cook and stir on medium heat until mixture returns to boil.
5

Remove from heat.
6

Let cool 20 minutes or until almost cool.
7

Mix cream cheese, milk and sugar in bowl until smooth.
8

Gently stir in Cool Whip.
9

Spread on bottom of crust.
10

Spread cooled pudding mixture over cheese mixture. Refrigerate at least 4 hours.