Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 1 (3 oz.) pkg. cream cheese, softened; 1 c. plus 1 Tbsp. milk; 1 Tbsp. sugar; 1 1/2 c. Cool Whip; 1 (6 oz.) Keebler graham cracker crust; 2 pkg. vanilla instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves (allspice)

10 ingredients

9 steps

Ingredients

1 (3 oz.) pkg. cream cheese, softened
1 c. plus 1 Tbsp. milk
1 Tbsp. sugar
1 1/2 c. Cool Whip
1 (6 oz.) Keebler graham cracker crust
2 pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves (allspice)

Directions

1

Mix cream cheese, 1 tablespoon of milk and 1 tablespoon of sugar with wire whisk until smooth.
2

Stir in 1 1/2 cups Cool Whip. Spread on bottom of crust.
3

Pour 1 cup milk with 2 packages of pudding and beat with wire whip until blended, 1 to 2 minutes.
4

Let stand 3 minutes.
5

Stir in pumpkin and spices.
6

Mix well.
7

Spread over cream cheese layer.
8

Refrigerate 2 hours.
9

Garnish with additional Cool Whip and nuts.