Double Layer Pumpkin Pie

Name: Double Layer Pumpkin Pie
Ingredients: 4 oz. Philadelphia cream cheese, softened; 1 Tbsp. milk or half and half; 1 Tbsp. sugar; 1 1/2 c. thawed Cool Whip; 1 graham cracker pie crust; 1 c. cold milk; 2 pkg. vanilla instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

11 steps

Ingredients

4 oz. Philadelphia cream cheese, softened
1 Tbsp. milk or half and half
1 Tbsp. sugar
1 1/2 c. thawed Cool Whip
1 graham cracker pie crust
1 c. cold milk
2 pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Directions

1

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

Fold in topping.
3

Spread on bottom of crust.
4

Pour 1 cup milk in bowl.
5

Beat with whisk 1 to 2 minutes (it will be thick).
6

Stir in pumpkin and spices with whisk.
7

Mix well.
8

Spread over cheese mixture.
9

Refrigerate 4 hours or until set.
10

Garnish as desired.
11

Serves 8.