Double Layer Pumpkin Pie

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

8 ingredients

11 steps

Ingredients

1 can (16 oz.) pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
4 oz. cream cheese, softened
1 c. + 1 Tbsp. cold milk or half and half
2 pkg. (4 serving size each) Jell-O vanilla flavor instant pudding and pie filling
1 1/2 c. thawed Cool Whip whipped topping
1 prepared graham cracker crumb crust (6 oz.)

Directions

1

Beat cream cheese, 1 tablespoon milk and sugar in large bowl with mixer on medium speed until smooth.
2

Gently stir in whipped topping.
3

Spread on bottom of crust.
4

Pour 1 cup milk into bowl. Add pudding mixes.
5

Beat with wire whisk for 3 minutes.
6

(Mixture will be thick.)
7

Stir in pumpkin and spices with whisk until well mixed.
8

Spread over cream cheese layer.
9

Refrigerate 4 hours or until set.
10

Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
11

Makes 8 servings.