Double Layer Pumpkin Pie
11 ingredients
1 steps
Ingredients
- 1 graham cracker crust (6 oz.)
- 4 oz. cream cheese, softened
- 1 Tbsp. milk
- 1 Tbsp. sugar
- 1 8 oz. Cool Whip, thawed
- 1 c. cold milk
- 2 small pkg. vanilla flavor instant pudding mix
- 1 can (16 oz.) pumpkin
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
Directions
-
1Mix cream cheese, 1 tablespoon milk and sugar in large bowl with whisk until smooth. Gently stir in 1/2 of the Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining Cool Whip. Store leftover pie in refrigerator.
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