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. Cool Whip, thawed; 1 large graham cracker crust; 1 c. milk or half and half; 2 (4 serving size) pkg. instant vanilla pudding; 1 (16 oz.) can pumpkin; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves

11 ingredients

8 steps

Ingredients

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

Directions

1

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

Gently stir in Cool Whip.
3

Spread on bottom of crust.
4

Pour 1 cup milk into bowl and add pudding mix.
5

Beat with wire whisk until well blended (1 to 2 minutes). Mixture will be thick.
6

Stir in pumpkin and spices with whisk and mix well. Spread over cream cheese layer.
7

Refrigerate at least 3 hours. Garnish with additional Cool Whip (and nuts, if desired).
8

Serves 8.