Double Layer Pumpkin Pie

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

10 ingredients

8 steps

Ingredients

4 oz. cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker pie crust
1 c. milk or half and half
2 (4 serving size) pkg. Jell-O instant pudding and pie filling
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. cloves

Directions

1

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

Stir in Cool Whip.
3

Spread on bottom of crust.
4

Pour 1 cup milk in bowl.
5

Add pudding mix; beat with whisk (mixture will be thick).
6

Stir in pumpkin and spices. Mix well.
7

Spread over cream cheese layer.
8

Refrigerate at least 3 hours or until ready to serve.